Fiery Cajun Shrimp Alfredo (Can Sub Chicken) - cooking recipe

Ingredients

1 1/2 lbs large shrimp, peeled and deveined (can sub chicken strips)
6 tablespoons Emeril's Original Essence, recipe follows
2 tablespoons extra-virgin olive oil
10 ounces andouille sausages, chopped
1/2 medium onion, minced
1 1/2 teaspoons crushed red pepper flakes (or less)
5 garlic cloves, minced
3 shakes Worcestershire sauce
1 lb linguine
2 cups heavy cream
1 cup whole milk
1 tablespoon fresh ground black pepper
1/2 teaspoon hot chili powder (can use mild)
kosher salt
1/2 cup unsalted butter, sliced
1 1/2 cups freshly grated parmigiano-reggiano cheese (canned will seize the sauce)
chopped fresh flat-leaf parsley, for garnish
Emeril Essence Seasoning (also referred to as Bayou Blast)
2 1/2 tablespoons paprika
2 tablespoons salt (I use less)
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper (or less)
1 tablespoon dried oregano
1 tablespoon dried thyme

Preparation

For Emeril's Essence: Combine thoroughly all ingredients together. Makes 2/3 cup. Set aside. Six tablespoons needed for recipe, divided.
Place the shrimp and 3 tablespoons Essence (I used less) in a large resealable plastic bag and shake. Place the bag in the refrigerator while you prepare the sauce. (To control some of the heat, use less than the 3 tablespoons specified. It can always be sprinkled on afterwards.).
Heat a deep 3-quart skillet over medium-high heat. Add 1 tablespoon 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 (may want to use less) and garlic and cook 1 minute. Add Worcestershire sauce.
In the meantime, cook the pasta in boiling salted water according to package instructions.
To the skillet, add cream, milk, remaining 3 tablespoon Essence (or less), black pepper, chili powder and salt, if additional salt is needed. Stir to a consistent color. Add butter and stir until melted. Stir in Parmigiano cheese until melted. Lower heat to a 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 until they just start to turn pink.
Add the cooked and drained pasta to the first skillet with Alfredo. Stir to combine and blend flavors, about 1 minute. Place into a large pasta bowl and top with shrimp.
Sprinkle with parsley.