Shrimp, Tasso Ham And Artichoke With Creole Lemon Butter - cooking recipe

Ingredients

1 lb shrimp, peeled and deveined
2 ounces tasso, diced
3 ounces artichoke hearts, chopped
1 ounce red pepper, diced
1 ounce mushroom, sliced
2 ounces onions, diced
1 ounce garlic, minced
1 tablespoon scallion, chopped
1 tablespoon parsley, chopped
2 lemons, juice of
1 ounce flour
4 ounces chicken stock
1 teaspoon thyme
1/4 teaspoon cayenne pepper
2 ounces unsalted butter, cubed
1 lb angel hair pasta, cooked and warm
4 ounces white wine
Old Bay Seasoning (or your favorite seafood seasoning)

Preparation

In a hot pan, saute the shrimp, Tasso ham, red pepper, mushrooms, onion, garlic, and scallions for 2 minutes.
Deglaze the pan with white wine and simmer.
Add parsley, lemon juice, chicken stock, thyme, cayenne pepper and seasoning; reduce to a simmer.
Whisk in the whole butter and serve over warm pasta immediately.