BCL - Creole Shrimp and Pasta Meuniere Good Recipes

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Creole Shrimp and Pasta Meuniere

"This recipe is one of my favorites, because the taste of the shrimp doesn't get lost in the sauce. The sauce has just a hint of a kick, and really enhances the shrimp. Just wonderful...enjoy!!"

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 - peeled and deveined
2 tablespoons chopped fresh parsley

Instructions :

Prep : 5M	Cook : 4M	Ready in : 35M

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.

Notes :

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