shrimp and andouille sausage with mustard sauce

Ingredients

• Servings: 6
• 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
• 2 cups heavy cream
• 1 1/2 tablespoons coarse grained prepared mustard
• 1 teaspoon worcestershire sauce
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• 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 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 mixture. cook and stir until heated through. serve over angel hair pasta.