Shrimp and Andouille Sausage with Mustard Sauce

Ingredients

  • 1 (12 ounce) package angel hair pasta
  • ½ pound andouille sausage, sliced
  • ¾ pound medium shrimp, peeled and deveined
  • 4 tablespoons chopped green onions
  • ½ cup sliced fresh mushrooms
  • 1 ½ tablespoons finely chopped fresh garlic
  • ½ cup white wine
  • + 4 more ingredients
    • 2 cups heavy cream
    • 1 ½ 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 g...

View full recipe at SpringPad

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