Creole Shrimp And Pasta Meuniere 

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 
 
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.