My boyfriend rarely cooks. And by rarely, I mean on he grills on occasion. I always get nervous about what will be cooked when he is in the kitchen and need serious restraint to not stand there and watch his every move. I must say, he has yet to make a bad meal! But this one was one of his best. I told him I was going to split this into two posts so we didn’t look like such pigs.
Here is the recipe for the pasta…it was SO good and SO easy!!
- 1 1/2 pounds large shrimp, peeled and deveined
- 6 tablespoons Essence, plus more for garnish, recipe follows
- 2 tablespoon extra-virgin olive oil
- 10 ounces andouille sausage, chopped
- 1/2 medium onion, minced
- 1 1/2 teaspoons crushed red pepper flakes
- 5 cloves garlic, minced
- 3 shakes Worcestershire sauce
- 1 pound linguine
- 2 cups heavy cream
- 1 cup whole milk
- 1 tablespoon freshly ground black pepper
- 1/2 teaspoon hot chili powder
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, sliced
- 1 1/2 cups grated Parmigiano-Reggiano
- Chopped fresh flat-leaf parsley, for garnish
Place the shrimp and 3 tablespoons Essence in a large resealable plastic bag and shake. Place the bag in the refrigerator while you prepare the sauce.
Heat a deep 3-quart skillet over medium-high heat. Add 1 tablespoon olive oil and the andouille sausage. Saute sausage for 2 minutes, stirring often. Add onions and saute for 2 minutes. Add crushed red pepper flakes and garlic and cook 1 minute. Add Worcestershire sauce.
Meanwhile, cook the pasta in boiling salted water according to package instructions.
To the skillet, add cream, milk, remaining Essence, black pepper, chili powder, and salt. Stir to a consistent color. Add butter and stir until melted. Stir in cheese until melted. Lower heat to a simmer.
Heat the remaining olive oil in another large skillet over high heat and add the shrimp. Saute shrimp for 1 to 2 minutes per side or until they just start to turn pink. Add the shrimp and cooked, drained pasta to the first skillet. Stir to combine and blend flavors, about 1 minute.
Serve in a large pasta bowl. Sprinkle with parsley and Essence for garnish.
Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.