Sauteed Shrimp And Remoulade Sauce Over Angel Hair Pasta

Total Time: 37 mins Preparation Time: 25 mins Cook Time: 12 mins

Ingredients

• Servings: 2
• 1 teaspoon vinegar
• 1 teaspoon ketchup
• 1 teaspoon worcestershire sauce
• 1 teaspoon minced garlic
• 2 hard-boiled eggs
• 1 teaspoon paprika
• 1/2 teaspoon bay leaf powder
• 1 celery, diced
• 2 tablespoons chopped parsley
• 2 tablespoons chopped green onions
• 1 tablespoon creole mustard
• 1 teaspoon yellow mustard
• 1 tablespoon chopped onion
• 1 teaspoon lemon juice
• 1 teaspoon salt
• 1 cup olive oil
• 12 large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon spice essence
• 2 tablespoons wine
• 1/2 lb angel hair pasta, cooked al dente
• 1/2 cup fresh grated parmigiano-reggiano cheese
• salt and pepper
• 2 tablespoons chopped chives
• 2 tablespoons bell red peppers
• 2 tablespoons bell yellow peppers

Recipe

• 1 for the remoulade:.
• 2 in a food processor, puree all ingredients except for the oil until smooth.
• 3 with the machine running, slowly drizzle the oil in until the sauce is thickened.
• 4 season the shrimp with essence.
• 5 in a saute pan, heat the olive oil.
• 6 when pan is hot saute the shrimp for 2 minutes on each side.
• 7 deglaze the pan with wine.
• 8 add the remoulade and simmer for 2 minutes.
• 9 in a pot of boiling salted water, cook the pasta for 2 minutes. remove and drain.
• 10 turn the pasta into a mixing bowl and season with cheese, salt and pepper.
• 11 place a nest of the pasta in the center of the plate.
• 12 place shrimp around the pasta.
• 13 spoon the sauce over the pasta and shrimp.
• 14 garnish with chives, cheese and peppers.