Shrimp Scampi Fettuccine with Andouille Butter

Name: Shrimp Scampi Fettuccine with Andouille Butter
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 59 milliliters brandy; 177 milliliters butter, cut up; 1 teaspoons cayenne pepper; 454 grams package fettuccine; 4 garlic cloves, minced; 2 mediums leeks (white serving only), thinly sliced; 8 servings Minced fresh parsley and lemon wedges, optional; 1 teaspoon paprika; 1 teaspoon salt; 340 grams Johnsonville® Andouille Sausage links, cut into 1/4-inch slices; 907 grams uncooked large shrimp, peeled and deveined; 118 milliliters white wine

Shrimp Scampi Fettuccine with Andouille Butter might be just the Mediterranean recipe you are searching for. One portion of this dish contains around 39g of protein, 32g of fat, and Head to the store and pick up brandy, salt, cayenne pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 55 minutes. If you like this recipe, take a look at these similar recipes: Shrimp Scampi with Fettuccine, Skillet Shrimp Scampi with Fettuccine, and Browned Butter Shrimp Scampi.

Instructions

Cook fettuccine according to package directions. In a large skillet, cook and stir sausage over medium-high heat until browned, about 5 minutes.

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Fettuccine

Sausage

Equipment you will use

Frying Pan

Remove from the heat; transfer half of the sausage to paper towels to drain.

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Sausage

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Paper Towels

Place butter and drained sausage in a food processor; cover and process until blended.

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Sausage

Butter

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Food Processor

Remove to a bowl; cover and refrigerate.

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Bowl

Add leeks to remaining sausage in skillet; cook and stir over medium-high heat until leeks are tender.

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Sausage

Leek

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Frying Pan

Add garlic; cook 1 minute longer.

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Garlic

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.

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Ground Cayenne Pepper

Paprika

Brandy

Salt

Wine

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Frying Pan

Stir in shrimp; cook for 5-6 minutes or until shrimp turn pink.

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Shrimp

Add andouille butter, stirring just until melted.

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Andouille Sausage

Butter

Drain fettuccine; place on a large platter. Spoon shrimp mixture over pasta.

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Fettuccine

Shrimp

Pasta

Sprinkle with parsley and serve with lemon wedges if desired.

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Lemon Wedge

Parsley

Equipment

Ingredients

Servings:

59milliliters

brandy 177milliliters

butter, cut up 1teaspoons

cayenne pepper 454grams

package fettuccine 4

garlic cloves, minced 2mediums

leeks (white serving only), thinly sliced 8servings

Minced fresh parsley and lemon wedges, optional 1teaspoon

paprika 1teaspoon

salt 340grams

Johnsonville® Andouille Sausage links, cut into 1/4-inch slices 907grams

uncooked large shrimp, peeled and deveined 118milliliters

white wine

Recommended wine: Sauvignon Blanc, Riesling, Pinot Grigio

Sauvignon Blanc, Riesling, and Pinot Grigio are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Michel Redde Sancerre Les Tuilieres. Reviewers quite like it with a 5 out of 5 star rating and a price of about 30 dollars per bottle.

Michel Redde Sancerre Les Tuilieres

A very approachable, classic Sancerre: zesty with a hint of grass as well as white fruit on the nose. Crisp on the palate, withpronounced but well-balanced acidity.Pair with fish and white meat dishes.Blend: 100% Sauvignon Blanc