Creole Pasta With Sausage And Shrimp

• 6 ounces uncooked fettuccine
• 1 large onion, chopped
• 2 celery ribs, chopped
• 1/2 cup each julienned sweet red, yellow and green pepper
• 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 medium shrimp, peeled and deveined
• 2 cups chopped tomatoes

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

fettuccine, onion, celery, sweet red, green onions, garlic, butter, heavy whipping cream, white wine, creole seasoning, salt, red pepper, pepper, sausage, shrimp, tomatoes

Taken from www.tasteofhome.com/recipes/creole-pasta-with-sausage-and-shrimp/ (may not work)