Shrimp Scampi Fettuccine with Andouille Butter Recipe

Cook fettuccine according to package directions. In a large skillet, cook and stir sausage over medium-high heat until browned, about 5 minutes. Remove from the heat; transfer half of the sausage to paper towels to drain. Place butter and drained sausage in a food processor; cover and process until blended. Remove to a bowl; cover and refrigerate. Add leeks to remaining sausage in skillet; cook and stir over medium-high heat until leeks are tender. Add garlic; cook 1 minute longer. Add the wine, brandy, salt, paprika and cayenne, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Stir in shrimp; cook for 5-6 minutes or until shrimp turn pink. Add andouille butter, stirring just until melted. Drain fettuccine; place on a large platter. Spoon shrimp mixture over pasta. Sprinkle with parsley and serve with lemon wedges if desired.