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 minced 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 pound cooked linguini
• 1 teaspoon crushed red pepper flakes
• 1/4 cup chopped green onion, tops only
• 2 tablespoons chopped fresh parsley leaves

Directions

Toss the shrimp in a medium bowl with the Essence.

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. Season the shrimp with the salt and pepper and add the pasta, crushed red pepper flakes and green onions, tossing to coat well. Remove the skillet from the heat, add the parsley, and toss to combine. Serve hot.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):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.

Here’s the link for more Emeril recipes.

After boiling the macaroni and pereparing the bechamel sauce, mix all the ingredients together and season with salt and black pepper. Transfer to a dish and sprinkle some Parmesan cheese on top.

Lay the lasagna noodles in hot water for 15 minutes.
In a large frying pan heat the olive oil and saute the garlic and the onions until fragrant. Add the rest of the vegetables and and saute until all the ingredients have browned. Season the vegetables with salt and pepper.
Layer the ingredients in this order (Noodles, Vegetables, Bechamel, Mozzarella) as many times as it needs to use all the lasagna noodles.
Sprinkle mozzarella cheese on top.
Cook in preheated oven at 350 F for 25 minutes

Lay the lasagna noodles in hot water for 15 minutes. Once all the ingredients are prepared, you can start building the lasagna layers. Start by spreading 1 cup of bechamel sauce on the bottom of the pan. Remove the lasagna noodles from the hot water and lay as much noodles as it needs to cover the pan, add on top a layer of bolognese sauce then a layer of bechamel sauce. Repeat this step until all the lasagna noodles are used. Sprinkle on top some mozzarella cheese. Bake in preheated oven at 350 F for 25 minutes.

1/4 cup of butter
1/4 cup of olive oil
6 boneless skinless chicken breasts cut into small cubes
1/2 cup of chopped green onions
2 cloves of garlic, minced
1 cup of whipping cream
12 oz of fresh mushrooms, thinly sliced
15 oz of tomatoes, drained and diced
1 teaspoon of salt
1/2 tsp. freshly ground pepper
1/4 cup of chopped fresh parsley
2 tablespoons of dried basil
1 lb of hot cooked fettuccine
Freshly grated Parmesan cheese

Heat butter and olive oil in a large skillet over medium heat. Add chicken, green onion, and garlic; stir until the chicken is lightly browned. Add the flour and stir well utill al ingredients are well combined. Stir in cream, mushrooms, tomatoes, salt and pepper. Bring to a boil over high heat. Reduce heat to medium and simmer 3 to 5 minutes or until sauce is slightly thickened. Stir in parsley and basil. Remove from heat. Toss pasta with sauce, sprinkle with Parmesan cheese.