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Tuscaloosa, AL
I am a 31 year old self proclaimed chef :) I love to eat, which means I LOVE to cook, hope you enjoy my recipes!

Tuesday, September 14, 2010

Shrimp and Sausage Creamy Cajun Pasta


  • 1 (12 ounce) package angel hair pasta
  • 1/2 pound andouille sausage, sliced
  • 3/4 pound medium shrimp, peeled and deveined
  • 3 / 4 cup chopped green onions
  • 1 cup sliced fresh mushrooms
  • 4 cloves finely chopped fresh garlic
  • 1/2 cup white wine
  • 2 cups half and half
  • 2 tablespoons coarse grained prepared mustard
  • 2 teaspoon Worcestershire sauce
  • salt and pepper to taste 

  • 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 3 minutes, until shrimp are opaque. Remove mixture from skillet, and set aside.
  • Pour wine into the skillet, and scrape up browned bits. Cook until reduced by about 1/2. Mix in half and half, 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 wine mixture. Cook and stir until heated through. Serve over angel hair pasta.


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