Seafood and Sausage Pasta with Essence Cream Sauce

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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 tablespoon, plus 2 teaspoons Essence, recipe follows

1/4 cup dry white wine

1/4 cup chopped green onions, plus extra for garnish

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

Emeril's Essence:

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