Seafood and Sausage Pasta With Essence Cream Sauce

“This is from Emeril Lagasse. We saw him make this on his show and just had to have it! I included the Essence recipe he gave with the recipe so you don't have to hunt it down or go buy Essence at the store.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the Essence: Place all the ingredients, salt through paprika, in a bowl and stir well to combine thoroughly. Store in and airtight container and use as needed. (about 2/3 cup).
  2. To make the Pasta Dish: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes for dry pasta. Drain in a colander. Return to pot and toss with 1 tablespoon of the oil. Cover and keep warm while finishing the recipe.
  3. While the pasta is cooking, in a large sauté pan, cook the sausage over medium-high heat until browned and cooked through, about 4-5 minutes. Remove with a slotted spoon and drain on paper towels. Pour off the fat from the pan.
  4. Heat the oil in the pan over medium-high heat. Add the bell peppers and shallots and cook, stirring, until just soft, about 3 minutes.
  5. Add the garlic, green onions, and 1 tablespoon of the Essence, and cook, stirring, for 1 minute. Deglaze with white wine and cook until almost completely reduced.
  6. Add the shrimp and sprinkle with remaining 2 teaspoons for the Essence.
  7. Cook, stirring, until the shrimp are just pink, about 1 minute.
  8. Add the lemon juice and cream and bring to a boil.
  9. Cook stirring until starting to thicken, about 1 minute.
  10. Add the cooked pasta, cheese and parsley, and toss to combine. Cook until the pasta is heated through and well coated, about 1 minute. Remove from heat and adjust seasonings to taste.
  11. Divide among 4 pasta bowls, garnish with additional green onions, and serve.

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