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, 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.
Divide among 4 pasta bowls, garnish with additional chopped green onions, and serve.
Emeril's Essence:
Yield:About 2/3 cup
Place all the ingredients in a bowl and stir well to combine thoroughly. Store in an airtight container and use as needed.
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
Tools You May Need
Recipe from Emeril Lagasse
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.