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.