Creole Shrimp and Pasta Meuniere |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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 |
Directions:
1. Cook pasta in a large pot of boiling water until done. Drain.
2. 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.
3. 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.
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