Shrimp and Andouille Sausage with Mustard Sauce

Sauteed shrimp and spicy sausage are served in a creamy mustard sauce over angel hair pasta.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 644 Calories

Ingredients

• salt and pepper to taste
• 2 cups heavy cream
• 1 teaspoon Worcestershire sauce
• ½ cup white wine
• ½ cup sliced fresh mushrooms
• 1 (12 ounce) package angel hair pasta
• 4 tablespoons chopped green onions
• ½ pound andouille sausage, sliced
• ¾ pound medium shrimp, peeled and deveined
• 1 ½ tablespoons finely chopped fresh garlic
• 1 ½ tablespoons coarse grained prepared mustard

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Add angel hair pasta, and cook for 5 to 6 minutes or until al dente. Drain, and set aside.

Step 2

Place sausage in a large, heavy skillet over medium heat. Cook and stir until evenly browned; drain. Mix in shrimp, green onions, mushrooms, and garlic. Cook about 1 minute, until shrimp are opaque. Remove mixture from skillet, and set aside.

Step 3

Pour wine into the skillet, and scrape up browned bits. Cook until reduced by about 1/2. Mix in heavy cream, and continue cooking until reduced by about 1/3. Stir in mustard and Worcestershire sauce. Season with salt and pepper.

Step 4

Return sausage mixture to the skillet, and blend into the wine mixture. Cook and stir until heated through. Serve over angel hair pasta.