Shrimp and Andouille Sausage with Mustard Sauce Recipe

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

Directions
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.

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