Ingredients
1 package (16 ounces) fettuccine3/4 pound fully cooked andouille sausage links, cut into 1/4-inch slices3/4 cup butter, cut up2 medium leeks (white portion only), thinly sliced4 garlic cloves, minced1/2 cup white wine1/4 cup brandy1 teaspoon salt1 teaspoon paprika1/2 teaspoon cayenne pepper2 pounds uncooked large shrimp, peeled and deveinedMinced fresh parsley and lemon wedges, optional
Preparation
Cook fettuccine according to package directions. In a large skillet, cook and stir sausage over medium-high heat until browned, about 5 minutes. Remove from the heat; transfer half of the sausage to paper towels to drain.
Place butter and drained sausage in a food processor; cover and process until blended. Remove to a bowl; cover and refrigerate.
Add leeks to remaining sausage in skillet; cook and stir over medium-high heat until leeks are tender. Add garlic; cook 1 minute longer. Add the wine, brandy, salt, paprika and cayenne, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half.
Stir in shrimp; cook for 5-6 minutes or until shrimp turn pink. Add andouille butter, stirring just until melted.
Drain fettuccine; place on a large platter. Spoon shrimp mixture over pasta. Sprinkle with parsley and serve with lemon wedges if desired.
