New new orleans pasta
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | tablespoon | olive oil |
| 1.00 | pounds | chicken breast half; cut into strips |
| ¼ | cup | chopped chorizo sausage |
| 2.00 | tablespoon | chopped green onions |
| ½ | tablespoon | chopped garlic |
| 1 | tabasco sauce; to taste | |
| 1 | worcestershire sauce; to taste | |
| ¾ | cup | heavy cream |
| ¼ | cup | grated parmesan cheese |
| ¼ | pounds | shrimp; peeled, deveined |
| ½ | pounds | penne pasta; cooked al dente, |
| 1 | ; tossed with oil | |
| 1 | bayou blast; see * note | |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1 | chopped green onions; for garnish | |
Directions
* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection.
In a large saute pan heat oil, add chicken and sausage and cook 5 minutes, stirring often. Add green onions, garlic, 2 dashes each Tabasco and Worcestershire sauce or to taste, and cook for 1 minute.
Add cream, cheese, shrimp and pasta. Cook, tossing, to heat through.
Adjust seasoning to taste with Bayou Blast, salt and pepper. Serve garnished with green onions. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-123 broadcast 03-12-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-13-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000