1.5 lbs of large, peeled and de-veined shrimp
2 tbsp Essence, (Bayou Blast)
2 tbsp extra-virgin olive oil
10 ounces Andouille Sausage
1/2 medium onion, minced
1/2 tsp red pepper flakes (less is more)
5 cloves garlic
3 shakes Worcestershire sauce
1 lb. linguine
2 cups heavy cream
1 cup whole milk
1 tbsp freshly ground black pepper
1/2 tsp hot chili powder
1/2 tsp kosher salt
1/2 cup (1 stick) unsalted butter, sliced
1.5 cups grated Parmigiano-Reggie
Chopped fresh flat-leaf parsley, for garnish
Place Shrimp and 1 tbsp of Essence in a large Ziploc bag and shake. Place the bag in the refrigerator while you prepare the sauce.
Heat a deep 3 qt. skillet over medium-high heat. Add 1 tbsp olive oil and the andouille sausage. Saute sausage for 2 minutes stirring often. Add onions and saute for 2 minutes. Add crushed red pepper flakes and garlic and cook 1 minute. Add Worcestershire sauce.
Meanwhile, cook the pasta in boiling salted water according to package instructions.
To the skillet, add cream, milk, remaining Essence, black pepper, chili powder, and salt. Stir to a consistent color. Add butter and stir until melted. Stir in Cheese until melted. Lower heat to simmer.
Heat the remaining olive oil in another large skillet over high heat and add the shrimp. Saute shrimp for 1 to 2 minutes per side or just until they just start to turn pink. Add the shrimp and cooked, drained pasta to the first skillet. Stir to combine and blend flavors, about 1 minute.
Serve in Large Pasta Bowl. Sprinkle with parsley and Essence for garnish.
Notes from Karen: I start out with very little essence and then you can adjust from there if you want. I also prefer to make my pasta separate and then just add sauce one serving at a time.