Creole Shrimp and Pasta Meuniere
A spicy, rich and buttery sauce loaded with succulent sautéed shrimp served over angel hair pasta.
1 (16-ounce) package angel hair pasta
7 tablespoons butter
1 tablespoon Worcestershire sauce
Few drops Tabasco sauce
Few drops mild, Louisiana-style hot sauce
Few drops jalapeño green pepper sauce
2 tablespoons fresh lemon juice
1/2 teaspoon Fines herbs (a mixture of chervil, chives, tarragon, and parsley)
1 bay leaf
1/2 teaspoon dried thyme
3 tablespoons vegetable oil
1 1/4 pounds large raw shrimp, shelled and deveined
2 tablespoons chopped fresh parsley
- Cook pasta according to package directions.
- Meanwhile, melt butter in a small saucepan over very low heat. Add Worcestershire sauce, and hot sauces to taste; mix well. Stir in lemon juice, herb mix, bay leaf, and thyme. Keep warm, but do not simmer.
- Heat oil in large skillet. Sauté shrimp in oil for 3 to 4 minutes, or just until shrimp turn pink. Pour off all but 1 tablespoon liquid from skillet. Remove and discard bay leaf. Add butter sauce, and stir well. Stir in parsley. Serve over angel hair pasta.
Makes 4 servings.