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Creole Shrimp and Pasta Meuniere Popular 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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