Seafood And Sausage Pasta With Essence Cream Sauce

Recipe Ingredients

12 oz	340g	Linguine pasta
2 tablespoons	30ml	Extra-virgin olive oil
8 oz	227g	Hot sausage - removed from casing,
		And cut into 1/2" pieces
1/2 cup	118ml	Red bell pepper in thin 1" strips
1/2 cup	118ml	Yellow bell pepper in thin 1" strips
1/2 cup	73g / 2.6oz	Chopped shallots
1 tablespoon	15ml	Minced garlic
1/4 cup	15g / 0.5oz	Chopped green onions - plus extra
		For garnish
1 tablespoon	15ml	Emeril's Essence - plus
2 teaspoons	10ml	Emeril's Essence
		= (see Bayou Blast recipe)
1/4 cup	59ml	Dry white wine
1 1/2 lbs	681g / 24oz	Small raw shrimp - peeled, deveined
2 teaspoons	10ml	Fresh lemon juice
1 1/2 cups	355ml	Heavy cream
1/2 cup	118ml	Grated Parmesan
3 tablespoons	45ml	Finely-chopped fresh parsley

Recipe Instructions

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 the 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 saute pan, cook the sausage over medium-high heat until browned and cooked through, about 4 to 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 the remaining 2 teaspoons of 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 the heat and adjust the seasoning, to taste.

Divide among 4 pasta bowls, garnish with additional chopped green onions, and serve.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E53) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.