Seafood and Sausage Pasta with Essence Cream Sauce (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
12 ounces linguine pasta |
2 tablespoons extra-virgin olive oil |
8 ounces hot sausage, removed from its casings 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 chopped shallots |
1 tablespoon minced garlic |
1/4 cup chopped green onions, plus extra for garnish |
1 tablespoon, plus 2 teaspoons essence, recipe follows |
1/4 cup dry white wine |
1 1/2 pounds small raw shrimp, peeled and deveined |
2 teaspoons fresh lemon juice |
1 1/2 cups heavy cream |
1/2 cup grated parmesan |
3 tablespoons finely chopped fresh parsley |
2 1/2 tablespoons paprika |
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 |
Directions:
1. 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.
2. 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.
3. 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, parsley, and reserved sausage 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.
4. Divide among 4 pasta bowls, garnish with additional chopped green onions, and serve.
5. Emeril's Essence:
6. Place all the ingredients in a bowl and stir well to combine thoroughly. Store in an airtight container and use as needed.
7. Yield: about 2/3 cup
8. Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
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