Creole Shrimp and Pasta Meuniere recipe
All Recipes Seafood Shellfish Shrimp
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 caloriescarbohydrate: 66 gcholesterol: 269.1 mgfat: 36 gfiber: 4.9 gprotein: 41.3 gsaturatedFat: 14.6 gservingSize: -sodium: 626.6 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Creole Shrimp and Pasta Meuniere
Directions
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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.