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Receta Seafood And Sausage Pasta With Essence Cream Sauce
by Global Cookbook

Seafood And Sausage Pasta With Essence Cream Sauce
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Ingredientes

  • 12 ounce linguine pasta
  • 2 Tbsp. extra-virgin extra virgin olive oil
  • 8 ounce warm sausage removed from casing,
  •     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
  •     for garnish
  • 1 Tbsp. Emeril's Essence plus
  • 2 tsp Emeril's Essence
  •     (see Bayou Blast recipe)
  • 1/4 c. dry white wine
  • 1 1/2 lb small raw shrimp peeled, deveined
  • 2 tsp fresh lemon juice
  • 1 1/2 c. heavy cream
  • 1/2 c. grated Parmesan
  • 3 Tbsp. finely-minced fresh parsley

Direcciones

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Divide among 4 pasta bowls, garnish with additional minced green onions, and serve.
  7. This recipe yields 4 servings.