So typically I’m not in love with the combining of land and sea when it comes to dishes, but this recipe was certainly an exception (I’ll just pretend shrimp live on the farm next to the chickens). It’s one of Emeril’s – so it’s pretty labor intensive – but I’ve made it for two dinner parties and for my husband to rave reviews. It’s spicy, creamy, and super flavorful. I’m sure you could swap the meats around or even leave out and it would still be phenomenal. BAM.
12 ounces linguine pasta
2 tablespoons extra-virgin olive oil
8 ounces hot sausage, removed from its casings and cut into 1/2-inch pieces
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped shallots
1 tablespoon minced garlic
1/4 cup chopped green onions
1 tablespoon, plus 2 teaspoons Essence
1/4 cup dry white wine
1 1/2 pounds small raw shrimp, peeled and deveined
2 teaspoons fresh lemon juice
1 1/2 cups heavy cream
1/2 cup grated Parmesan
3 tablespoons finely chopped fresh parsley
First bring a large, salted pot of water to a boil, then cook the pasta until al dente. Once done drain and put back in the pot with 1 tbs olive oil and cover with lid to keep warm while finishing the recipe.
While the pasta is cooking, cook the sausage over medium-high heat until cooked through. Remove and set aside. Drain fat from pan then heat the oil over medium-high heat. Add the bell peppers and shallots and cook until soft. Add the garlic, onions and 1 tablespoon of the essence and cook stirring together for 1 minute. Then deglaze the pan with the white wine until almost completely reduced. If using raw shrimp, add them at this point, if using already cooked shrimp toss in at the end to heat through. Then add 2 teaspoons of essence, the lemon juice and cream; bring to a boil. Cook until starting to thicken – about 1 minute – taste and add salt if necessary.
Last, add the cooked pasta, sausage and cheese together to combine and heat through about 2-3 minutes. Top with parsley and VOILA delicious dinner!