Creole Pasta with Sausage and Shrimp |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A creamy white sauce pairs well with the andouille sausage and slightly spicy seasonings in this pleasing pasta dish from our Test Kitchen. Ingredients:
6 ounces uncooked fettuccine |
1 large onion, chopped |
2 celery ribs, chopped |
1/2 cup each julienned sweet red, yellow and green pepper |
1/4 cup chopped green onions |
6 garlic cloves, minced |
4 tablespoons butter, divided |
1-1/2 cups heavy whipping cream |
1/4 cup white wine or chicken broth |
1/4 to 1/2 teaspoon creole seasoning |
1/4 teaspoon salt |
1/8 to 1/4 teaspoon crushed red pepper flakes |
1/8 teaspoon pepper |
1/2 pound johnsonville® andouille sausage, sliced |
1/2 pound uncooked medium shrimp, peeled and deveined |
2 cups chopped tomatoes |
Directions:
1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the onion, celery, peppers, green onions and garlic in 2 tablespoons butter until tender. Stir in the cream, wine or broth, Creole seasoning, salt, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until thickened.
2. In another large skillet, saute sausage and shrimp in remaining butter for 5-6 minutes or until shrimp turn pink. Drain fettuccine; toss with vegetable mixture and sausage mixture. Yield: 6 servings.
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