Shrimp With Warm Remoulade - cooking recipe

Ingredients

1 lb. medium shrimp, peeled (with tails on) and deveined
2 tsp. Emeril's Original Essence
2 Tbsp. vegetable oil
1/4 c. dry white wine
1 c. Remoulade Sauce
1/4 c. chopped green onions
6 oz. angel hair pasta, cooked and drained

Preparation

Rub the shrimp with the Essence.
Heat the oil in a skillet over medium
heat. Cook the shrimp for 3 to 4 minutes. Add the wine and cook for 1 minute. Add the Remoulade Sauce and simmer for about 2 minutes. Add the green onions.
Spoon the sauce over cooked pasta and serve immediately. Yield: 4 first-course servings.