![\"\"](\"http:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2011\/02\/seafood-pasta.jpg\" "\\"seafood")
<\/a><\/p>\nIngredients<\/p>\n
- \n
- 12 ounces linguine pasta<\/a><\/li>\n
- 2 tablespoons extra-virgin olive oil<\/li>\n
- 3 links of hot sausage, removed from its casings and cut into 1\/2-inch pieces<\/li>\n
- 1\/2 cup red bell pepper, cut into thin 1-inch strips<\/li>\n
- 1\/2 cup yellow bell pepper, cut into thin 1-inch strips<\/li>\n
- 1\/2 cup chopped shallots<\/li>\n
- 1 tablespoon minced garlic<\/li>\n
- 1\/4 cup chopped green onions, plus extra for garnish<\/li>\n
- 1 tablespoon, plus 2 teaspoons Essence, recipe follows<\/li>\n
- 1\/4 cup dry white wine<\/a><\/li>\n
- 2 cups of mixed frozen seafood<\/li>\n
- 2 teaspoons fresh lemon<\/a> juice<\/li>\n
- 1 1\/2 cups heavy cream<\/li>\n
- 1\/2 cup grated Parmesan<\/a><\/li>\n
- 3 tablespoons finely chopped fresh parsley<\/a><\/li>\n<\/ul>\n
Directions<\/h2>\n
\nBring a large pot of salted water to a boil. Add the pasta and cook until al dente<\/a>, about 8 minutes for dry pasta. Drain in a colander<\/a>. Return to the pot and toss with 1 tablespoon of the oil. Cover and keep warm while finishing<\/a> the recipe.<\/p>\n
While the pasta is cooking, in a large saute pan, cook the sausage<\/a> over medium-high heat until browned and cooked through, about 4 to 5 minutes. Remove with a slotted spoon and drain<\/a> on paper towels. Pour off the fat from the pan.<\/p>\n
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<\/a> 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<\/a> and bring to a boil<\/a>. Cook, stirring until starting to thicken, about 1 minute. Add the cooked pasta, cheese<\/a>, 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.<\/p>\n
Divide among 4 pasta bowls, garnish<\/a> with additional chopped green onions, and serve.<\/p>\n<\/div>\n
Essence:<\/h2>\n
- \n
- 2 1\/2 tablespoons paprika<\/a><\/li>\n
- 2 tablespoons salt<\/li>\n
- 2 tablespoons garlic powder<\/li>\n
- 1 tablespoon ground black pepper<\/li>\n
- 1 tablespoon onion powder<\/li>\n
- 1 tablespoon cayenne<\/li>\n
- 1 tablespoon dried oregano<\/a><\/li>\n
- 1 tablespoon dried thyme<\/a><\/li>\n<\/ul>\n
Place all the ingredients in a bowl and stir well to combine thoroughly. Store in an airtight container and use as needed.<\/p>\n
Yield: about 2\/3 cup<\/p>\n","protected":false},"excerpt":{"rendered":"
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<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[6,7],"tags":[],"class_list":["post-760","post","type-post","status-publish","format-standard","hentry","category-food-main-dishes","category-main-dishes-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/760","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=760"}],"version-history":[{"count":5,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/760\/revisions"}],"predecessor-version":[{"id":770,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/760\/revisions\/770"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=760"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=760"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=760"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}