A spicy, rich buttery sauce loaded with
sautéed shrimp and served over angel hair pasta.
Creole Shrimp and
Pasta Meuniere
1 (16-ounce) package angel hair pasta
7 tablespoons butter
1 tablespoon Worcestershire sauce
Few drops Tabasco sauce
Few drops mild, Louisiana-style hot sauce
Few drops jalapeno green pepper sauce
2 tablespoons fresh lemon juice
1/2 teaspoon Fines herbs (a mixture of chervil, chives, tarragon,
and parsley)
1 bay leaf
1/2 teaspoon dried thyme
3 tablespoons vegetable oil
1 1/4 pounds large raw shrimp, shelled and deveined
2 tablespoons chopped fresh parsley
- 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.
Makes 4 servings.
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