1 tbsp olive oil
1 lb shrimp
1 1/2 tsp Emeril's Original Essence seasoning
2 tsp salt
1/2 tsp ground black pepper
1/2 cup onion
1/2 cup red pepper
1 tbsp garlic
1/4 cup smoked turkey
1 can (12 oz) non-fat evaporated milk
2 tsp lemon juice
1/4 cup finely chopped green onion
1/4 cup Parmigiano-Reggiano cheese
2 tbsp parsley
3/4 lb whole wheat fettuccine

In a large skillet set over medium high heat, add olive oil. Season shrimp with paprika, 1 tsp salt and black pepper.

Pour shrimp into skillet and sauté for 1 1/2 minutes. Turn shrimp over and cook for another 1 1/2 minutes. Remove shrimp from pan and set aside on plate.

Add the onion, bell pepper and garlic to skillet and sauté for 3-4 minutes, stirring occasionally. Mix in smoked turkey and stir for 1 minute. Next, stir in evaporated milk, lemon juice, salt and pepper.

Bring ingredients to a boil and stir for 3 minutes, or until milk has slightly thickened. Return shrimp to pan and stir for 2 minutes. Stir in green onion, cheese and parsley, and toss ingredients to combine.

Add cooked pasta and toss until fettuccine is coated with sauce. Remove from heat, and taste to adjust seasoning. Garnish with crushed red pepper to taste, and serve immediately.