Main
Recipes
Course
Main Dishes
Seafood and Sausage Pasta With Essence Cream Sauce Recipe

Seafood and Sausage Pasta With Essence Cream Sauce Recipe

Posted by

Rate It!

Seafood and Sausage Pasta With Essence Cream Sauce

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

2 tbsp salt
2 tbsp garlic powder
1 tbsp ground black pepper
1 tbsp onion powder
1 tbsp cayenne
1 tbsp dried oregano
1 tbsp dried thyme
2 1/2 tbsp paprika
12 oz linguine
2 tbsp extra virgin olive oil
8 oz hot sausage , removed from its casing and cut into 1/2-inch pieces
1/2 cup red bell pepper , cut into thin 1-inch strips
1/2 cup yellow bell pepper , cut into thin 1-inch strips
1/2 cup shallot, chopped
1 tbsp garlic, minced
1/4 cup green onion, chopped plus extra for garnish
1/4 cup dry white wine
1 1/2 lbs small raw shrimp, peeled and deveined
2 tsp fresh lemon juice
1 1/2 cups heavy cream
1/2 cup grated parmesan cheese
3 tbsp fresh parsley, finely chopped

Directions:

To make the Essence: Place all the ingredients, salt through paprika, in a bowl and stir well to combine thoroughly. Store in and airtight container and use as needed. (about 2/3 cup).
To make the Pasta Dish: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes for dry pasta. Drain in a colander. Return to pot and toss with 1 tablespoon of the oil. Cover and keep warm while finishing the recipe.
While the pasta is cooking, in a large sauté pan, cook the sausage over medium-high heat until browned and cooked through, about 4-5 minutes. Remove with a slotted spoon and drain on paper towels. Pour off the fat from the pan.
Heat the oil in the pan over medium-high heat. Add the bell peppers and shallots and cook, stirring, until just soft, about 3 minutes.
Add the garlic, green onions, and 1 tablespoon of the Essence, and cook, stirring, for 1 minute. Deglaze with white wine and cook until almost completely reduced.
Add the shrimp and sprinkle with remaining 2 teaspoons for the Essence.
Cook, stirring, until the shrimp are just pink, about 1 minute.
Add the lemon juice and cream and bring to a boil.
Cook stirring until starting to thicken, about 1 minute.
Add the cooked pasta, cheese and parsley, and toss to combine. Cook until the pasta is heated through and well coated, about 1 minute. Remove from heat and adjust seasonings to taste.
Divide among 4 pasta bowls, garnish with additional green onions, and serve.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	776.18 Kcal (3250 kJ)
Calories from fat	337.5 Kcal
		% Daily Value*
Total Fat	37.5g	58%
Cholesterol	118.79mg	40%
Sodium	4518.07mg	188%
Potassium	565.14mg	12%
Total Carbs	84.34g	28%
Sugars	8.21g	33%
Dietary Fiber	10.68g	43%
Protein	28.52g	57%
Vitamin C	74mg	123%
Vitamin A	1.3mg	43%
Iron	30.7mg	171%
Calcium	280.7mg	28%

Amount Per 100 g
Calories	226.71 Kcal (949 kJ)
Calories from fat	98.58 Kcal
		% Daily Value*
Total Fat	10.95g	58%
Cholesterol	34.69mg	40%
Sodium	1319.63mg	188%
Potassium	165.06mg	12%
Total Carbs	24.63g	28%
Sugars	2.4g	33%
Dietary Fiber	3.12g	43%
Protein	8.33g	57%
Vitamin C	21.6mg	123%
Vitamin A	0.4mg	43%
Iron	9mg	171%
Calcium	82mg	28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.