Prawn and Andouille Sausage Pasta

    30 minutes

    Andouille sausage is a smoked French sausage, great in Cajun dishes like this one. You could substitute Italian sausage if you want.

    63 people made this

    Serves: 6 

    • 330g angel hair pasta
    • 220g andouille sausage, sliced
    • 340g medium prawns, peeled and deveined
    • 4 tablespoons chopped spring onions
    • 1/2 cup (50g) sliced fresh mushrooms
    • 1 1/2 tablespoons finely chopped fresh garlic
    • 1/2 cup (120ml) white wine
    • 2 cups (475ml) heavy cream
    • 1 1/2 tablespoons coarse grained mustard
    • 1 teaspoon Worcestershire sauce
    • salt and pepper to taste

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. 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.
    2. Place sausage in a large, heavy frypan over medium heat. Cook and stir until evenly browned; drain. Mix in prawns, spring onions, mushrooms and garlic. Cook about 1 minute, until shrimp are opaque. Remove mixture from frypan and set aside.
    3. Pour wine into the frypan and scrape up browned bits. Cook until reduced by about 1/2. Mix in heavy cream and continue cooking until reduced by about 1/3. Stir in mustard and Worcestershire sauce. Season with salt and pepper.
    4. Return sausage mixture to the frypan, and blend into the wine mixture. Cook and stir until heated through. Serve over angel hair pasta.

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    Reviews in English (46)


    Delicious. My husband was afraid that the mustard sauce wouldn't go but it turned out to be very, very nice. Kids loved it as well.  -  29 Jul 2002  (Review from Allrecipes USA and Canada)


    man oh man, i'm wondering after re-reading the reviews if i did something wrong. i just didn't find this recipe very spicy. overall, it was good, tho i feel my arteries clogging up as we speak. think i'll half the cream next time. and i also think i'll add some cayenne pepper to give it some kick. this could all be b/c i don't know squat about reducing, so maybe i messed that up (it took longer than suggested to make). there was nothing to drain from the andouille, and no brown stuff to scrape off the bottom of the pan (maybe a function of the non-stick variety), so that may have taken away from the flavor. or it could be b/c i'm from baton rouge and i'm just a cajun/creole snob. i liked it, but will make some adjustments next time. like cubing the andouille instead of slicing it so they're more manageable. and i added toasted pinenuts b/c i love them so much and will do that again as well.  -  30 Nov 2003  (Review from Allrecipes USA and Canada)


    So delish! Made this at 8:30pm on a Thursday when I was exausted, but hungry. Never thought that something so fast, and so easy would taste as good as it did. I didn't have white wine, so I subbed chicken stock from a can, didn't have cream so subbed milk, didn't have fancy mustard so used plain old yellow, didn't have fresh mushrooms so used canned. So good, even my husband raved about it. Thanx Lori!  -  16 Sep 2003  (Review from Allrecipes USA and Canada)