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  Home > Shellfish Recipes > Creole Shrimp And Pasta Meuniere
 


Creole Shrimp And Pasta Meuniere

  
   
   
   
Ingredients -  
   

1 (16-ounce) package Angel Hair Pasta
7 tablespoons Butter
1 tablespoon Worcestershire Sauce
few drops Hot Pepper Sauce
few drops Mild, Louisiana-Style, Hot Sauce
few drops Jalapeno Pepper Sauce
Juice of 1/2 Lemon
1/2 teaspoon 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

  
   
Preparation:  
   

Cook pasta in a large pot of boiling water until done. Drain.

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.