Shrimp Scampi Fettuccine with Andouille Butter Recipe
- 1 package (16 ounces) fettuccine
- 3/4 pound Johnsonville® Andouille Split Rope 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
- 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.
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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.