Shrimp Scampi Fettuccine with Andouille Butter

By Addie

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 fully cooked 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

Preparation

Step 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.

Place butter and drained sausage in a food processor; cover and process until blended. Remove to a bowl; cover and refrigerate.

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.

Stir in shrimp; cook for 5-6 minutes or until shrimp turn pink. Add andouille butter, stirring just until melted.

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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REVIEW:

Yum, just the right amount of spice. Nice flavor.