Photo: Emeril's Shrimp and Pasta with Chilis, Garlic, Lemon and Green Onions Recipe
Ingredients
- 20 to 25 (1 1/4 pounds) large shrimp, peeled and deveined
- 2 teaspoons Essence, recipe follows
- 2 teaspoons olive oil
- 2 tablespoons unsalted butter, plus 2 tablespoons
- 1 tablespoon minced garlic
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 pound cooked linguini
- 1 teaspoon crushed red pepper flakes
- 1/4 cup chopped green onion, tops only
- 2 tablespoons chopped fresh parsley leaves
Directions
Toss the shrimp in a medium bowl with the Essence.
Place the olive oil and 2 tablespoons of the butter in a large 14-inch skillet over high heat. Add the shrimp to the pan, spreading them evenly in 1 layer. Cook for 2 minutes then turn them to the other side. Add the garlic to the pan and cook for 30 seconds. Add the wine, lemon juice, lemon zest and remaining 2 tablespoons of the butter and cook for 1 1/2 minutes. Season the shrimp with the salt and pepper and add the pasta, crushed red pepper flakes and green onions, tossing to coat well. Remove the skillet from the heat, add the parsley, and toss to combine. Serve hot.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):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
Combine all ingredients thoroughly.
Yield: 2/3 cup
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 72 reviews
By Coffeegirl2013
Cincinnati,Ohio
on December 25, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is really tasty! It's really great! It has all of the things that i love!!
By tedewilkins
Calgary
on November 14, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I cut the recipe by half and left the Emerile's Essence as is...2 tsp. Too spicy for my family. Added diced tomatoes to cool it down. Great!
By DGJordan
on November 11, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
So, I tried to make shrimp and scallop pasta tonight by following Emeril Lagasse's recipe. Well, I think I almost sent the whole family to ER tonight. :-O
The recipe call for 2 1/2 tablespoons paprika & 1 tablespoon cayenne pepper. Oh MY God, sweet Buda!! It was so SPICY!! Matt started coughing after his 1st bite and Tatiana & Shatien both asked for more milk to wash their mouth after the first bite. I had to rinse my pasta through clear broth for me to able to finish it. My tongue is numb with burning stomach. I think my lips are swollen from eating the spicy pasta. Emeril Lagasse what have you done to me and my family!!
Read all 72 reviews