shrimp and andouille sausage with mustard sauce
Prawn
Shrimp and Andouille Sausage with Mustard Sauce
A bold, smoky dish with sausage and shrimp in a tangy mustard cream sauce.
Ingredients
- 1 (12 ounce) package angel hair pasta
- 1/2 pound andouille sausage, sliced
- 3/4 pound medium shrimp, peeled and deveined
- 4 tablespoons chopped green onions
- 1/2 cup sliced fresh mushrooms
- 1 1/2 tablespoons finely chopped fresh garlic
- 1/2 cup white wine
- 2 cups heavy cream
- 1 1/2 tablespoons coarse grained prepared mustard
- 1 teaspoon worcestershire sauce
- salt and pepper to taste
Directions
- Bring a large pot of lightly salted water to a boil. Add angel hair pasta, and cook for 5 to 6 minutes or until al dente. Drain, and set aside.
- Place sausage in a large, heavy skillet over medium heat. Cook and stir until evenly browned; drain. Mix in shrimp, green onions, mushrooms, and garlic. Cook about 1 minute, until shrimp are opaque. Remove mixture from skillet, and set aside.
- Pour wine into the skillet, and scrape up browned bits. Cook until reduced by about 1/2. Mix in heavy cream, and continue cooking until reduced by about 1/3. Stir in mustard and Worcestershire sauce. Season with salt and pepper.
- Return sausage mixture to the skillet, and blend into the wine mixture. Cook and stir until heated through. Serve over angel hair pasta.
