BAM!

Two of my favorite things in the whole foodie world are pasta & shrimp... this recipe is the perfect marriage of two... kicked up a little, of course :) My mom actually found this recipe and we fixed it a few weeks back and everyone raved about it... o much so that we fixed it again last night! Serve it alongside some crusty Italian bread and be ready to breath some fire!

Spicy Shrimp Pasta
(adapted from Emeril's Shrimp and Pasta with Chilis, Garlic, Lemon and Green Onions)


Ingredients
20 to 25 (1 1/4 pounds) large shrimp, peeled and deveined
2 teaspoons Essence, recipe follows
2 teaspoons olive oil
2 tablespoons unsalted butter, plus 2 tablespoons
1 tablespoon grated garlic
1/2 cup dry white wine
1/4 cup fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon crushed red pepper flakes
1 pound pasta (I prefer linguini)
1/4 cup chopped green onions


Directions
Toss the shrimp in a medium bowl with the Essence.
Bring a pot of water to boil for the linguini. Cook & reserve one ladle of cooking water,
Place the olive oil and 2 tablespoons of the butter in a large 14-inch skillet over high heat.
Add the shrimp to the pan, spreading them evenly in 1 layer. Cook for 2 minutes then turn them to the other side.
Add the garlic to the pan and cook for 30 seconds.
Add the wine, lemon juice, lemon zest and remaining 2 tablespoons of the butter and cook for 1 1/2 minutes.
Add the salt, pepper, and crushed red pepper flakes.
Add the ladle of cooking water & the pasta to the pot and let simmer for 5 minutes.
Remove pasta from heat, dress with green onions, and serve.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.
Yield: 2/3 cup