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.

Heat the vegetable oil in the frying pan over a moderate heat. Add the garlic, the carrots and the onions and saute them until tender. Add in the ground beef and brown it over high heat. Add one tablespoon of flour and stir well. Add the red wine and simmer until the alcohol cooks off. Finally add the tomatoes, the vegetable stock and the bay leaf and stir well. Reduce the heat and cover the pan, cook for about 10 minutes while stirring occasionally. Finally season with salt and pepper to taste.
You can serve the Bolognese sauce with pasta.

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.

A pasta salad is one of the recipes you can make using minimal ingredients but have the same great dish taste So to make a pasta salad you’ll need in the first place Pasta. It is better to use shaped colored ones. I like to buy a bag of mixed colored pasta as it adds a nice colorful look to the dish.
Secondly, you need vegetables such as celery, any kind of onions, olives, carrots, broccoli, tomatoes, cucumbers and peppers (green, red, yellow)… So anything can go here! Just pick whatever your taste desire!
You can also use Parmesan cheese or chicken or any kind of seafood. Never forget to season with salt and pepper.
When it comes to the dressing it is recommended you’d use a creamy one. If you are not into creamy salad dressing you can use the oil/vinegar one.