Prawn and Andouille Sausage Pasta

    Prawn and Andouille Sausage Pasta


    63 people made this

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

    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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