Emeril's Shrimp Scampi

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1 pound large (16-20 count per pound) shrimp, peeled and deveined

2 teaspoons Essence, recipe follows

2 teaspoons olive oil

1/4 cup unsalted butter

1 1/2 tablespoons minced garlic

1 tablespoon capers, crushed

1/2 cup dry white wine

1/4 cup fresh lemon juice

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/2 pound cooked linguini

3 to 4 tablespoons chopped fresh parsley leaves

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

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