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Shrimp Scampi Fettuccine with Andouille Butter

Shrimp Scampi Fettuccine with Andouille Butter
We enjoy andouille sausage with pasta; now change up the usual Scampi by turning andouille into a butter sauce. —Judy Armstrong, Prairieville, Louisiana
8 ServingsPrep: 35 min. Cook: 20 min.

Ingredients

  • 1 package (16 ounces) fettuccine
  • 3/4 pound Johnsonville® Andouille Dinner 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

  • 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
© Taste of Home 2013

2 of 2

Shrimp Scampi Fettuccine with Andouille Butter (continued)

Directions (continued)

  • 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.
Nutrition Facts: 3/4 cup shrimp mixture with 1 cup pasta equals 595 calories, 29 g fat (14 g saturated fat), 238 mg cholesterol, 951 mg sodium, 46 g carbohydrate, 3 g fiber, 35 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013