Seafood and Sausage Pasta with Essence Cream Sauce

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

Directions

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:

• 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

Place all the ingredients in a bowl and stir well to combine thoroughly. Store in an airtight container and use as needed.

Yield: about 2/3 cup

Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.