Tony Chachere's New Orleans Shrimp, Mushrooms and Garlic Sauce with Angel Hair Pasta


1 lb peeled and cleaned shrimp
Creole Seasoning
½  stick salted butter
½  cup olive oil
2 cups mushrooms, sliced
1 ½ tablespoons garlic, minced
1 bunch green onions, sliced
2 teaspoons Worcestershire sauce
1 Tablespoon Omi's Gourmet Foods Remoulade Sauce
2 tablespoons wine or sherry (optional)
Tony Chacherie's More Spice Creole Seasoning
Black Pepper
8 oz cooked angel hair pasta
1 cup shredded parmesan cheese

Season shrimp with Tony Chachere's More Spice Creole Seasoning. Set Aside. Melt butter in a large skillet over medium heat.  Sauté mushrooms for 5 minutes. Add garlic and green onions and sauté for about 10 minutes. Add shrimp and cook until they are pink. Add Worcestershire sauce, wine or sherry. Add Creole Seasoning  and black pepper to taste. Add pasta and cheese and toss. Serves 6-8.