Shrimp And Andouille Sausage With Mustard Sauce

Step 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.

Step 2
Place sausage in a large, heavy skillet over medium heat. Cook and stir until evenly browned; drain. Mix in shrimp, green onions, mushrooms, and garlic. Cook about 1 minute, until shrimp are opaque. Remove mixture from skillet, and set aside.

Step 3
Pour wine into the skillet, 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.

Step 4
Return sausage mixture to the skillet, and blend into the wine mixture. Cook and stir until heated through. Serve over angel hair pasta.