Save Recipe Print
Emeril's Shrimp and Pasta with Chilis, Garlic, Lemon and Green Onions
Total:
35 min
Prep:
25 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
35 min
Prep:
25 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

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):

Combine all ingredients thoroughly.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch 

Published by William Morrow, 1993.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Ribbony Shrimp and Pasta Scampi

Recipe courtesy of Food Network Kitchen

Pesto Pasta with Shrimp

Recipe courtesy of Food Network Kitchen

Shrimp Scampi Pasta Salad

Recipe courtesy of Food Network Kitchen

Gina's Shrimp Scampi with Angel Hair Pasta

Recipe courtesy of The Neelys

Emeril's Shrimp Scampi

Emeril's Favorite Boiled Shrimp

Pasta Grande with Shrimp

Recipe courtesy of Robert A Antignano

Pasta with Mussels and Shrimp

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories