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

Ingredients

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

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

View full recipe at SpringPad