“Sauteed shrimp and spicy sausage are served in a creamy mustard sauce over angel hair pasta” by Chef Lance Cowart.
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 hairpasta, and cook for 5 to 6 minutes or until al dente. Drain, and setaside.
2. Place sausage in a large, heavy skillet over mediumheat. Cook and stir until evenly browned; drain. Mix in shrimp, greenonions, mushrooms, and garlic. Cook about 1 minute, until shrimp areopaque. Remove mixture from skillet, and set aside.
3. Pourwine into the skillet, and scrape up browned bits. Cook until reducedby about 1/2. Mix in heavy cream, and continue cooking until reduced byabout 1/3. Stir in mustard and Worcestershire sauce. Season with saltand 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.
Cook Time: 15 Minutes