Roundup Record Tribune & Winnett Times -

TOTAL TIME: Prep: 20 min. Cook: 15 min.

YIELD: 6 servings.

A creamy white sauce pairs well with the meat and slightly spicy seasonings of this pleasing shrimp and sausage

pasta dish. —Taste of Home Test Kitchen

Ingredients

6 ounces uncooked fettuccine

1 large onion, chopped

2 celery ribs, chopped

1/2 cup each julienned sweet red, yellow and green peppers

1/4 cup chopped green onions

6 garlic cloves, minced

4 tablespoons butter, divided

1-1/2 cups heavy whipping cream

1/4 cup white wine or chicken broth

1/4 to 1/2 teaspoon Creole seasoning

1/4 teaspoon salt

1/8 to 1/4 teaspoon crushed red pepper flakes

1/8 teaspoon pepper

1/2 pound fully cooked andouille sausage, sliced

1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined

2 cups chopped tomatoes

Directions

1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the onion, celery, peppers, green onions and garlic in 2 tablespoons butter until tender. Stir in the cream, wine, Creole seasoning, salt, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 5-6 minutes.

2. In another large skillet, saute sausage and shrimp in remaining butter over medium heat until shrimp turn pink, 5-6 minutes. Drain fettuccine; toss with vegetable mixture, tomatoes and sausage mixture.

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