Shrimp Scampi Fettuccine with Andouille Butter |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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We enjoy andouille sausage with pasta; now change up the usual Scampi by turning andouille into a butter sauce. Ingredients:
1 package (16 ounces) fettuccine |
3/4 pound johnsonville® andouille sausage links, cut into 1/4-inch slices |
3/4 cup butter, cut up |
2 medium leeks (white portion only), thinly sliced |
4 garlic cloves, minced |
1/2 cup white wine |
1/4 cup brandy |
1 teaspoon salt |
1 teaspoon paprika |
1/2 teaspoon cayenne pepper |
2 pounds uncooked large shrimp, peeled and deveined |
minced fresh parsley and lemon wedges, optional |
Directions:
1. Cook fettuccine according to package directions. In a large skillet, cook and stir sausage over medium-high heat until browned, about 5 minutes. Remove from the heat; transfer half of the sausage to paper towels to drain.
2. Place butter and drained sausage in a food processor; cover and process until blended. Remove to a bowl; cover and refrigerate.
3. Add leeks to remaining sausage in skillet; cook and stir over medium-high heat until leeks are tender. Add garlic; cook 1 minute longer. Add the wine, brandy, salt, paprika and cayenne, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half.
4. Stir in shrimp; cook for 5-6 minutes or until shrimp turn pink. Add andouille butter, stirring just until melted.
5. Drain fettuccine; place on a large platter. Spoon shrimp mixture over pasta. Sprinkle with parsley and serve with lemon wedges if desired. Yield: 8 servings.
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