1 lb fettuccine pasta
1 (6-oz) boneless, skinless chicken-breast half, cut crosswise into 1/4-in.-thick strips
2 1/2 tsp Essence (recipe follows)
2 tsp olive oil
3 oz chopped chorizo, andouille or other smoked spicy sausage
3/4 lb medium shrimp, cleaned
2 1/2 tsp minced garlic
1/4 cup chopped scallions
1 1/2 cups heavy cream
2/3 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp each Worcestershire sauce and hot-red-pepper sauce
Cook pasta. In medium bowl, toss chicken strips with 1 tsp Essence. In large nonstick skillet, heat oil over high heat. Add chicken; saute, shaking pan occasionally, 1 minute or until browned. Add chorizo; cook, shaking skillet and stirring, 1 minute. Add shrimp, garlic and remaining Essence; saute 1 minute. Stir in scallions and heavy cream; reduce heat; simmer 2 minutes. Stir in 1/3 cup Parmesan and the remaining ingredients. Simmer 2 minutes.
Drain pasta; add to skillet; gently toss with sauce to coat. Sprinkle with remaining Parmesan cheese.
Essence
5 Tbsp sweet paprika
1/4 cup each salt and garlic powder
2 Tbsp each freshly ground black pepper, onion powder, cayenne pepper, dried oregano and dried thyme
In small bowl, mix together all ingredients until well blended. Store in airtight container in spice cabinet for up to 3 months. Makes about 11/3 cups.
Recipe Contributor: Julie Shea
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