Creole Shrimp and Pasta Meuniere

Ingredients

• 16 ounce angel hair pasta 
• 1  bay leaf 
• 7 tablespoons butter 
• 0.5 teaspoon thyme leaves dried
• 2 tablespoons parsley fresh chopped
• 0.5 teaspoon fines herbs 
• 4 servings jalapeno pepper sauce to taste
• 0.5  juice of lemon juiced
• 4 servings pepper sauce hot to taste
• 1.3 pounds shrimp deveined peeled
• 3 tablespoons vegetable oil 
• 1 tablespoon worcestershire sauce 

Equipment

• frying pan
• sauce pan
• pot

Directions

1. Cook pasta in a large pot of boiling water until done.
2. Drain.
3. Meanwhile, melt butter in a small saucepan over very low heat.
4. 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.
5. Heat oil in large skillet.
6. Saute shrimp in oil for 3 to 4 minutes, or just until shrimp turn pink.
7. Pour off all but 1 tablespoon liquid from skillet.
8. Remove and discard bay leaf.
9. Add butter sauce, and stir well. Stir in parsley.
10. Serve over angel hair pasta.