SEAFOOD AND SAUSAGE PASTA WITH ESSENCE CREAM SAUCE

Seafood and Sausage Pasta With Essence Cream Sauce image

Provided by Little Suzy Homemak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 22

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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.