Smokin' Dave's Cafe's Fiery Cajun Shrimp Alfredo

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1 1/2 pounds large shrimp, peeled and deveined

6 tablespoons Essence, plus more for garnish, recipe follows

2 tablespoon extra-virgin olive oil

10 ounces andouille sausage, chopped

1/2 medium onion, minced

1 1/2 teaspoons crushed red pepper flakes

5 cloves garlic, minced

3 shakes Worcestershire sauce

1 pound linguine

2 cups heavy cream

1 cup whole milk

1 tablespoon freshly ground black pepper

1/2 teaspoon hot chili powder

1/2 teaspoon kosher salt

1/2 cup (1 stick) unsalted butter, sliced

1 1/2 cups grated Parmigiano-Reggiano

Chopped fresh flat-leaf parsley, for garnish

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