New Orleans Style French Quarter Shrimp


12 Shrimp – Salt & peppered, peeled, deveined and butterflied
Diced Andouille sausage – about 2 ounces
½ cup chopped green onion
¾ cup chopped green peppers
2 tbsp garlic
3 slice mushrooms
1 cup chopped tomatoes
1 cup white wine
½ tsp cayenne pepper
1 tsp Tabasco sauce
2 tsp Worcestershire sauce
½ cup chopped parsley
1 cup heavy cream
Pasta, such as fettucine – cooked to box directions


In saute pan over medium heat, in 2 tablespoons of butter, add the sausage, green onion, green peppers and garlic. Saute these ingredients for a couple of minutes. Add the shrimp, slice mushrooms and tomatoes. Allow ingredients to sauté for a bit. Don’t overcook the shrimp – may want to remove the shrimp to avoid overcooking and add back in once sauce is complete. Add white wine, cayenne pepper, Tabasco, Worcestershire sauce, chopped parsley and heavy cream. Allow ingredients to simmer together for about 5 minutes. Add shrimp back into mixture. Add cooked pasta to finished sauce mixture in sauté pan and toss together. Serve hot.