Seafood and sausage pasta with essence cream sauce
After days and days of korean dishes on our kitchen and dining table , we decided that it’s time to take a break from korean food . LOL , not that we don’t love it , we do .. that’s the problem !!
So tonight , i decided to go a little italian , sausage and seafood pasta with essence cream sauce . It was not hard , just like any other pasta dish , i used hot italian sausage and mixed seafood in this dish . The only thing i am not too happy is the fact that i had to use heavy cream for the sauce .. it would have been better if it didn’t use heavy cream . Although it has a great taste .. but this is a little too heavy for a healthy dish .. oh well i guess since it’s weekend , we should not feel too bad about it .. hahaha
Ingredients
- 12 ounces linguine pasta
- 2 tablespoons extra-virgin olive oil
- 3 links of 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
- 1/4 cup chopped green onions, plus extra for garnish
- 1 tablespoon, plus 2 teaspoons Essence, recipe follows
- 1/4 cup dry white wine
- 2 cups of mixed frozen seafood
- 2 teaspoons fresh lemon juice
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan
- 3 tablespoons finely chopped fresh parsley
Directions
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 mixed seafood and sprinkle with the remaining 2 teaspoons of the Essence. Cook, stirring, until they turn 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.
Essence:
- 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
Place all the ingredients in a bowl and stir well to combine thoroughly. Store in an airtight container and use as needed.
Yield: about 2/3 cup
