20 to 25 (1 1/4 pounds) large shrimp, peeled and deveined |
2 teaspoons essence, recipe follows |
2 teaspoons olive oil |
2 tablespoons unsalted butter, plus 2 tablespoons |
1 tablespoon minced garlic |
1/2 cup dry white wine |
1/4 cup fresh lemon juice |
1 teaspoon lemon zest |
1/2 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1 pound cooked linguini |
1 teaspoon crushed red pepper flakes |
1/4 cup chopped green onion, tops only |
2 tablespoons chopped fresh parsley leaves |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
recipe from new new orleans cooking , by emeril lagasse and jessie tirsch |
published by william morrow, 1993. |