Shrimp Scampi Fettuccine w/ Andouille Butter

We love Andouille sausage with pasta and who doesn't love shrimp scampi? So combine the 2 loves into one flavor-packed dish!

Prep: 35 min.   Cook: 20 min.   Makes: 8 servings

• 1 pkg. (16 oz.) fettuccine
• 3/4 lb. fully cooked Andouille sausage links, cut into 1/4 in. slices
• 3/4 c. butter, cut up
• 2 med. leaks (white portion only), thinly sliced
• 4 garlic cloves, minced
• 1/2 c. white wine
• 1/4 c. brandy
• 1 tsp. salt
• 1 tsp. paprika
• 1/2 tsp. cayenne pepper
• 2 lbs. uncooked large shrimp, peeled and deveined
• minced fresh parsley
• lemon wedges, optional

1. Cook fettuccine according to package directions, In a large skillet, cook and stir sausage over med.-high heat until browned, about 5 min. Remove from the heat; transfer half of the sausage to paper towels to drain.
2. Place butter and drained sausage in a food processor; cover and process until blended. Remove to a bowl; cover and refrigerate.
3. Add leaks to remaining sausage in skillet; cook and stir over med.-high heat until leaks are tender. Add garlic; cook 1 min. 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.
4. Stir in shrimp; cook for about 5-6 min. or until shrimp turn pink. Add Andouille butter, stirring just until melted.
5. Drain fettuccine; place on a platter. spoon shrimp mixture over pasta. If desired, top with parsley and serve with lemon wedges.

How to Peel and Devein Shrimp:

1 Pull off the head (if it is still attached) and legs.
2 Starting with the head end, pull off the outer shell. Depending on how you intend to present the shrimp, you can keep the last segment of shell and the tail tip on, for decorative purposes. Place shells in a plastic bag, securely close, and either discard or freeze for making shellfish stock.
Alternatively, you can leave the shell on and use a pair of kitchen scissors to cut along the outer edge of the shrimp's back, cutting the shell so you can get to the vein. The shells hold a lot of flavor, so there is something to be said for cooking shrimp with their shells on.
3 Using a small paring knife, cut along the outer edge of the shrimp's back, about 1/4-inch deep.
4 If you can see it, remove and discard the vein the runs along right under the surface of the back, with your fingers or the tip of your knife. If you can't see the vein, don't bother with it.
Return the peeled and deveined shrimp to your bowl of ice or ice water until you are ready to cook.