CREOLE SHRIMP AND PASTA MEUNIERE

Creole Shrimp and Pasta Meuniere image

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!!

Provided by Betty Pritchard

Categories Seafood Shellfish Shrimp

Time 35m

Yield 4

Number Of Ingredients 12

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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
½ lemon, juiced
½ teaspoon fines herbs
1 bay leaf
½ teaspoon dried thyme
3 tablespoons vegetable oil
1 ¼ pounds large shrimp - peeled and deveined
2 tablespoons chopped fresh parsley

Steps:

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.

Nutrition Facts : Calories 748 calories, Carbohydrate 66 g, Cholesterol 269.1 mg, Fat 36 g, Fiber 4.9 g, Protein 41.3 g, SaturatedFat 14.6 g, Sodium 626.6 mg, Sugar 2.5 g