Seafood and Sausage Pasta With Essence Cream Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is from Emeril Lagasse. We saw him make this on his show and just had to have it! I included the Essence recipe he gave with the recipe so you don't have to hunt it down or go buy Essence at the store. Ingredients:
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon ground black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
2 1/2 tablespoons paprika |
12 ounces linguine |
2 tablespoons extra virgin olive oil |
8 ounces 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 tablespoon 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 teaspoons fresh lemon juice |
1 1/2 cups heavy cream |
1/2 cup grated parmesan cheese |
3 tablespoons fresh parsley, finely chopped |
Directions:
1. 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).
2. 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.
3. 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.
4. 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.
5. 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.
6. Add the shrimp and sprinkle with remaining 2 teaspoons for the Essence.
7. Cook, stirring, until the shrimp are just pink, about 1 minute.
8. Add the lemon juice and cream and bring to a boil.
9. Cook stirring until starting to thicken, about 1 minute.
10. 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.
11. Divide among 4 pasta bowls, garnish with additional green onions, and serve.
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