Shrimp And Andouille Sausage With Mustard Sauce

Name: Shrimp And Andouille Sausage With Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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.
4
Return sausage mixture to the skillet, and blend into the wine mixture. Cook and stir until heated through. Serve over angel hair pasta.

613

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Shrimp And Andouille Sausage With Mustard Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!