Save on Pinterest

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
  • 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


  • 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.
Nutrition 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.

Recommended Video


Click stars to rate
Average Rating:
  • ranger21
    May 13, 2013


  • victoriabc
    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
    Nov 17, 2012

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

  • aug2295
    Aug 4, 2012

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

  • puddleglum
    Jul 9, 2012

    No comment left

  • dianna94
    Jun 4, 2012

    No comment left