Creole Shrimp and Pasta Meuniere recipe

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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

Nutrition Info

748 calories
carbohydrate: 66 g
cholesterol: 269.1 mg
fat: 36 g
fiber: 4.9 g
protein: 41.3 g
saturatedFat: 14.6 g
servingSize: -
sodium: 626.6 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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!!

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