Seafood And Sausage Pasta With Essence Cream Sauce

Directions

1. Bring a large pot of salted water to a boil. Add in the pasta and cook till al dente, about 8 min for dry pasta. Drain in a colander. Return to the pot and toss with 1 Tbsp. of the oil. Cover and keep hot while finishing the recipe.
2. While the pasta is cooking, in a large saute/fry pan, cook the sausage over medium-high heat till browned and cooked through, about 4 to 5 min. Remove with a slotted spoon and drain on paper towels. Pour off the fat from the pan.
3. Heat the oil in the pan over medium-high heat. Add in the bell peppers and shallots and cook, stirring, till just soft, about 3 min. Add in the garlic, green onions, and 1 Tbsp. of the Essence, and cook, stirring, for 1 minute. Deglaze with white wine and cook till almost completely reduced.
4. Add in the shrimp and sprinkle with the remaining 2 tsp. of the Essence. Cook, stirring, till the shrimp are just pink, about 1 minute. Add in the lemon juice and cream and bring to a boil. Cook, stirring till starting to thicken, about 1 minute.
5. Add in the cooked pasta, cheese, and parsley, and toss to combine. Cook till the pasta is heated through and well coated, about 1 minute. Remove from the heat and adjust the seasoning, to taste.
6. Divide among 4 pasta bowls, garnish with additional minced green onions, and serve.
7. This recipe yields 4 servings.