Shrimp Scampi Fettuccine with Andouille Butter

Name: Shrimp Scampi Fettuccine with Andouille Butter
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 8 servings.
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

We enjoy andouille sausage with pasta; now change up the usual Scampi by turning andouille into a butter sauce. —Judy Armstrong, Prairieville, Louisiana

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.

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.

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

Reviews

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Average Rating:

ranger21

May 13, 2013

Great
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.