Ingredients
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12 ounces medium shrimp, shelled and deveined
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4 tablespoons scallions, thin sliced
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1/2 cup sliced mushrooms
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1 teaspoon garlic, finely chopped
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1/4 cup white wine
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2 cups heavy cream
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1 1/2 tablespoons creole mustard
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1 teaspoon Worcestershire sauce
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salt
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pepper
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8 ounces andouille sausages, halved lengthwise, then cut into half moon slices
Instructions
- Heat a heavy skillet and saute sausage. Drain off fat and discard.
- Add shrimp, scallions, mushrooms, and garlic and saute 1 minute. Remove from the skillet and set aside.
- Pour in the wine to deglaze the pan and cook until reduced by half. Add cream and reduce by one-third. Stir in mustard and Worcestershire sauce; season with salt and pepper.
- Return sausage and shrimp mixture to the skillet and cook for about 2 minutes to heat well. Serve over pasta.