SEAFOOD AND SAUSAGE PASTA WITH ESSENCE CREAM SAUCE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Seafood and Sausage Pasta With Essence Cream Sauce image

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.

Provided by Little Suzy Homemak

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 22

2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon ground black pepper
1 tablespoon onion powder
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme
2 1/2 tablespoons paprika
12 ounces linguine
2 tablespoons extra virgin olive oil
8 ounces hot sausage, removed from its casing and cut into 1/2-inch pieces
1/2 cup red bell pepper, cut into thin 1-inch strips
1/2 cup yellow bell pepper, cut into thin 1-inch strips
1/2 cup shallot, chopped
1 tablespoon garlic, minced
1/4 cup green onion, chopped plus extra for garnish
1/4 cup dry white wine
1 1/2 lbs small raw shrimp, peeled and deveined
2 teaspoons fresh lemon juice
1 1/2 cups heavy cream
1/2 cup grated parmesan cheese
3 tablespoons fresh parsley, finely chopped

Steps:

  • 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).
  • 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.
  • 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.
  • 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.
  • 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.
  • Add the shrimp and sprinkle with remaining 2 teaspoons for the Essence.
  • Cook, stirring, until the shrimp are just pink, about 1 minute.
  • Add the lemon juice and cream and bring to a boil.
  • Cook stirring until starting to thicken, about 1 minute.
  • 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.
  • Divide among 4 pasta bowls, garnish with additional green onions, and serve.

Layan Fisal
f_l67@gmail.com

OMG! This seafood and sausage pasta with essence cream sauce is to die for! I just finished my second helping, and I'm already planning to make it again next week. Thank you for sharing this amazing recipe!


Dineo Queen
q_dineo@gmail.com

Could you please provide a printable version of this recipe? I'd love to add it to my recipe binder.


Adeola Arekemase
aarekemase@gmail.com

I'm planning to make this recipe for a dinner party next week. Can I use frozen seafood and sausage? Or should I use fresh?


sabita dulal
dulalsabita47@aol.com

This dish was a major disappointment. The sauce was thin and watery, and the seafood and sausage were tough and chewy. I served it to my guests, and they were all very unimpressed. I will not be making this recipe again.


Naseeha Naseeha
n-n57@hotmail.fr

I had such high hopes for this recipe, but it was a complete disaster! The sauce curdled, and the seafood and sausage were raw. I'm not sure what went wrong, but I will not be making this recipe again.


Shahid Shehzad
sshehzad99@yahoo.com

Not a fan. The sauce was bland, and the seafood and sausage were overcooked. Would not make again.


MR Mostakin Islam
mrm88@yahoo.com

I was really disappointed with this recipe. The sauce was bland and lacked flavor, and the seafood and sausage were overcooked. I followed the recipe exactly, but it just didn't turn out well. I would not recommend this recipe to anyone.


dance music
music_dance@gmail.com

This recipe is delicious as is, but I think it would be even better if you added a bit of chopped parsley or basil to the sauce. The fresh herbs would add a nice pop of flavor and color.


Rama Taehyung4
r.t25@yahoo.com

I really enjoyed this recipe, but I found that the sauce was a bit too thick for my taste. Next time, I would use a little less flour or cornstarch to thicken it. Otherwise, this is a great recipe that I would definitely recommend.


Akeel jahan
jahan.akeel17@gmail.com

This dish turned out even better than I had hoped! The seafood and sausage were cooked perfectly, and the sauce was so creamy and flavorful. I served it over linguine, and it was a perfect combination. My guests raved about it, and I'm sure I'll be m


Palesa Ditha
palesa64@hotmail.com

I was a bit hesitant to try this recipe because I'm not usually a fan of seafood pasta dishes, but I'm so glad I did! The sauce was incredibly flavorful, and the seafood and sausage were cooked to perfection. I would definitely recommend this recipe


Prasanga Adhikari
prasangaadhikari59@yahoo.com

Amazing flavors! The seafood and sausage were cooked perfectly, and the essence cream sauce was divine. Will definitely make this again!


Sandra Osei Atuahene
s83@hotmail.com

This seafood and sausage pasta with essence cream sauce was a hit with my family! The combination of flavors was amazing, and the sauce was so creamy and flavorful. I especially loved the addition of the essence, which gave the dish a unique and unfo


Lalendra Yadav
l.yadav@yahoo.com

I had the pleasure of cooking this seafood and sausage pasta with essence cream sauce last night, and it was an absolute delight! The flavors were incredibly rich and complex, with the seafood and sausage complementing each other perfectly. The essen