Creole Shrimp And Pasta Meuniere

By keenan

Ingredients

• 2 (8 ounce) packages angel hair pasta
• 7 tablespoons butter
• 1 tablespoon Worcestershire sauce
• hot pepper sauce, to taste
• jalapeno pepper sauce, to taste
• 1/2 lemon, juiced
• 1/2 teaspoon fines herbs
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 3 tablespoons vegetable oil
• 1 1/4 pounds large shrimp
• 2 tablespoons chopped fresh parsley
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Preparation

Step 1

Cook pasta in a large pot of boiling water until done. Drain. Meanwhile, peel and de-vein shrimp.

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. Saute 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.