Shrimp Scampi Fettuccine with Andouille Butter Recipe
Shrimp Scampi Fettuccine with Andouille Butter Recipe photo by Taste of Home
Next Recipe

Shrimp Scampi Fettuccine with Andouille Butter Recipe

Read Reviews
5 4 4
Publisher Photo
We enjoy andouille sausage with pasta; now change up the usual Scampi by turning andouille into a butter sauce. —Judy Armstrong, Prairieville, Louisiana
TOTAL TIME: Prep: 35 min. Cook: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 35 min. Cook: 20 min.
MAKES: 8 servings


  • 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
  • Minced fresh parsley and lemon wedges, optional

Nutritional Facts

3/4 cup shrimp mixture with 1 cup pasta: 595 calories, 29g fat (14g saturated fat), 238mg cholesterol, 951mg sodium, 46g carbohydrate (3g sugars, 3g fiber), 35g protein .


  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.
Originally published as Shrimp Scampi Fettuccine with Andouille Butter in Taste of Home June/July 2012, p63

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Shrimp Scampi Fettuccine with Andouille Butter

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
ranger21 189073
Reviewed May. 13, 2013


victoriabc 213368
Reviewed Jan. 29, 2013

"The flavors in this recipe are really good. However, I would change the recipe a bit to not include the andouille butter. I found it a bit unappetizing to look at. Not sure what I'd do for a sauce but I'm come up with something."

jdr3041 213367
Reviewed Nov. 17, 2012

"This is a wonderful recipe! The Andouille Butter sauce is outstanding! Definitely one of our "favorite" recipes..."

aug2295 139985
Reviewed Aug. 4, 2012

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

Loading Image