SHRIMP, TASSO and ARTICHOKE WITH CREOLE LEMON BUTTER
over Angel Hair Pasta

1 lb. Shrimp, peeled and deveined
2 oz. Tasso Ham, diced
3 oz. Artichoke hearts, chopped
1 oz. Red pepper, diced
1 oz. Mushrooms, sliced
2 oz. Onion, diced
1 oz. Garlic, minced
1 Tbsp. Scallions, chopped
1 Tbsp. Parsley, chopped
2 Lemons, juiced
1 oz. Flour
4 oz. Chicken Stock
1 Tsp. Thyme
1/4 Tsp. Cayenne pepper
2 oz. Whole butter, cubed
1 Lb. Angel hair pasta, cooked and warm
4 oz. White wine
Stax seasoning to taste

In a hot pan, sauté 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 Stax Seasoning; reduce to a simmer. Whisk in the whole butter and serve over warm pasta immediately.