Shrimp Scampi Fettuccine with Andouille Butter Recipe

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

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

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

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.

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  • 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
  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

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Reviews forShrimp Scampi Fettuccine with Andouille Butter

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ranger21 User ID: 7261206 189073
Reviewed May. 13, 2013

"Great"

MY REVIEW
victoriabc User ID: 4587297 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."

MY REVIEW
jdr3041 User ID: 3722729 213367
Reviewed Nov. 17, 2012

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

MY REVIEW
aug2295 User ID: 4631582 139985
Reviewed Aug. 4, 2012

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

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