Emeril's Shrimp and Pasta with Chilis, Garlic, Lemon and Green Onions

Emeril's Shrimp and Pasta with Chilis, Garlic, Lemon and Green Onions
Photo by www.foodnetwork.com

Ingredients

  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 tablespoon cayenne pepper
  • 1 tablespoon onion powder
  • 1 tablespoon black pepper
  • 2 tablespoons garlic powder
  • 2 tablespoons salt
  • + 17 more ingredients
    • 2 ½ tablespoons paprika
    • 2 tablespoons chopped fresh parsley leaves
    • ¼ cup chopped green onion, tops only
    • 1 teaspoon crushed red pepper flakes
    • 1/8 teaspoon freshly ground black pepper
    • ½ teaspoon salt
    • ¼ cup fresh lemon juice
    • ½ cup dry white wine
    • 1 tablespoon minced garlic
    • 2 teaspoons olive oil
    • 20 to 25 (1 ¼ pounds) large shrimp, peeled and deveined
    • 1 teaspoon lemon zest
    • 2 tablespoons unsalted butter, plus 2 tablespoons
    • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
    • 1 pound cooked linguini
    • Published by William Morrow, 1993.
    • 2 teaspoons Essence, recipe follows

1. Toss the shrimp in a medium bowl with the Essence. 2. Combine all ingredients thoroughly.

View full recipe at SpringPad

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