Best Seafood And Sausage Pasta With Essence Cream Sauce Recipes

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SEAFOOD AND SAUSAGE PASTA WITH ESSENCE CREAM SAUCE



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.

SEAFOOD AND SAUSAGE PASTA WITH ESSENCE CREAM SAUCE



Seafood and Sausage Pasta with Essence Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 23

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 red bell pepper, cut into thin 1-inch strips
1/2 cup yellow bell pepper, cut into thin 1-inch strips
1/2 cup chopped shallots
1 tablespoon minced garlic
1 tablespoon, plus 2 teaspoons Essence, recipe follows
1/4 cup dry white wine
1/4 cup chopped green onions, plus extra for garnish
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
2 1/2 tablespoons paprika
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

Steps:

  • 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 the 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 saute pan, cook the sausage over medium-high heat until browned and cooked through, about 4 to 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 the remaining 2 teaspoons of 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, parsley, and reserved sausage and toss to combine. Cook until the pasta is heated through and well coated, about 1 minute. Remove from the heat and adjust the seasoning, to taste.
  • Divide among 4 pasta bowls, garnish with additional chopped green onions, and serve.
  • Place all the ingredients in a bowl and stir well to combine thoroughly. Store in an airtight container and use as needed.
  • Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

CAJUN SHRIMP & SAUSAGE PASTA RECIPE - (4.1/5)



Cajun Shrimp & Sausage Pasta Recipe - (4.1/5) image

Provided by ladydee009

Number Of Ingredients 22

ESSENCE CREOLE SEASONING:
3/4 pound cooked fettuccine
2 tablespoons olive oil
1 pound peeled, deveined raw large shrimp
1 tablespoon plus 2 teaspoons Essence seasoning (recipe below)
1 1/2 hot links, or smoked turkey sausages, sliced and quartered
1/2 cup diced green pepper
1/2 cup diced yellow onion
1 tablespoon minced garlic
1/2 cup chicken stock
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 cup heavy whipping cream
1/2 cup grated Parmesan
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Heat 1 tablespoon of olive oil over medium high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Essence. Place the shrimp in the pan and saute until almost done. Don't overcook, as they'll continue to cook when you add them to the sauce. Remove the shrimp from the pan and set aside. Place the remaining tablespoon of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the thyme, 1 tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp to the pan and pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan. To make the Essence Seasoning, just mix all of the ingredients and store in an airtight container.

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