Shrimp And Not-Grits, Redux

• 1 pound Gulf shrimp
• 8 ounces Andouille sausage
• 1 shallot, chopped fine
• 2 cloves garlic, minced fine
• 2 tablespoons butter
• 3 tablespoons coarse ground mustard
• 1 tablespoon Pick-a-Peppa sauce
• 1 cup white wine
• 1 cup heavy cream
• 2 tablespoons butter
• 1 pound linguine or fettucine
• 1/2 cup chopped green onions

1. Peel and devein shrimp, rinse, and set aside. Slice sausage about 1/3 inch thick, and cut slices into half-moons.
2. Put pasta on to cook in boiling salted water.
3. In a large skillet, melt butter and saute shallot and garlic over medium high heat until soft. Add Pick-a-Peppa and mustard.
4. Add shrimp and sausage and saute briefly, then add white wine. When wine is reduced by half, remove from heat and stir in cream.
5. Drain pasta and add to sauce; toss to combine. Garnish servings with chopped green onoins.

shrimp, sausage, shallot, garlic, butter, coarse ground mustard, sauce, white wine, heavy cream, butter, linguine, green onions

Taken from food52.com/recipes/9075-shrimp-and-not-grits-redux (may not work)