Ingredients
6 ounces uncooked fettuccine1 large onion, chopped2 celery ribs, chopped1/2 cup each julienned sweet red, yellow and green peppers1/4 cup chopped green onions6 garlic cloves, minced4 tablespoons butter, divided1-1/2 cups heavy whipping cream1/4 cup white wine or chicken broth1/4 to 1/2 teaspoon Creole seasoning1/4 teaspoon salt1/8 to 1/4 teaspoon crushed red pepper flakes1/8 teaspoon pepper1/2 pound fully cooked andouille sausage, sliced1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined2 cups chopped tomatoes
Preparation
Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the onion, celery, peppers, green onions and garlic in 2 tablespoons butter until tender. Stir in the cream, wine, Creole seasoning, salt, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 5-6 minutes.
In another large skillet, saute sausage and shrimp in remaining butter over medium heat until shrimp turn pink, 5-6 minutes. Drain fettuccine; toss with vegetable mixture, tomatoes and sausage mixture.
