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Ingredientes
- 12 ounce linguine pasta
- 2 Tbsp. extra-virgin extra virgin olive oil
- 8 ounce warm sausage removed from casing,
- Â Â and cut into 1/2" pcs
- 1/2 c. red bell pepper in thin 1" strips
- 1/2 c. yellow bell pepper in thin 1" strips
- 1/2 c. minced shallots
- 1 Tbsp. chopped garlic
- 1/4 c. minced green onions plus extra
- Â Â for garnish
- 1 Tbsp. Emeril's Essence plus
- 2 tsp Emeril's Essence
- Â Â (see Bayou Blast recipe)
- 1/4 c. dry white wine
- 1Â 1/2 lb small raw shrimp peeled, deveined
- 2 tsp fresh lemon juice
- 1Â 1/2 c. heavy cream
- 1/2 c. grated Parmesan
- 3 Tbsp. finely-minced fresh parsley
Direcciones
- Bring a large pot of salted water to a boil. Add in the pasta and cook till al dente, about 8 min for dry pasta. Drain in a colander. Return to the pot and toss with 1 Tbsp. of the oil. Cover and keep hot while finishing the recipe.
- While the pasta is cooking, in a large saute/fry pan, cook the sausage over medium-high heat till browned and cooked through, about 4 to 5 min. 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 in the bell peppers and shallots and cook, stirring, till just soft, about 3 min. Add in the garlic, green onions, and 1 Tbsp. of the Essence, and cook, stirring, for 1 minute. Deglaze with white wine and cook till almost completely reduced.
- Add in the shrimp and sprinkle with the remaining 2 tsp. of the Essence. Cook, stirring, till the shrimp are just pink, about 1 minute. Add in the lemon juice and cream and bring to a boil. Cook, stirring till starting to thicken, about 1 minute.
- Add in the cooked pasta, cheese, and parsley, and toss to combine. Cook till 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 minced green onions, and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 467g | |
| Recipe makes 4 servings | |
| Calories 998 | |
| Calories from Fat 423 | 42% |
| Total Fat 47.63g | 60% |
| Saturated Fat 20.16g | 81% |
| Trans Fat 0.12g | |
| Cholesterol 374mg | 125% |
| Sodium 939mg | 39% |
| Potassium 895mg | 26% |
| Total Carbs 74.16g | 20% |
| Dietary Fiber 3.6g | 12% |
| Sugars 3.47g | 2% |
| Protein 62.92g | 101% |
