Spicy Cajun Shrimp and Pasta + Time for Downtown Alive

Here's a lenten favorite that is bursting with flavor and perfect for those busy days. Succulent Gulf shrimp in a garlic-butter sauce over angel hair pasta will surely please your family and guests. One bite and you'll think you're in heaven, cher! Bon appetit!









Spicy Cajun Shrimp and Pasta

1 lb. medium shrimp, peeled and deveined
1 tbs. olive oil
1 tbs. butter
2 tsp.'s minced garlic
1/4 cup onions, chopped
1/4 cup bell pepper, chopped
1/4 cup fresh parsley, chopped
2 tbs.'s lemon juice
1/4 cup white wine
1 tsp. Worcestershire sauce
1 tbs. Cajun seasoning, divided
1 cup grated Parmesan cheese
8 ounces angel hair pasta, cooked according to package directions

Heat oil  and butter in a large nonstick skillet on medium heat. Saute the garlic, onions, and bell peppers, for 3 minutes. Add the lemon juice and Worcestershire sauce, and half of the Cajun seasoning.

Add the shrimp and continue cooking for 3 minutes, stirring occasionally. Add the wine and remaining Cajun seasoning and reduce heat and simmer for another 5 minutes. Top with grated Parmesan cheese and serve over pasta.

Serve with a big salad and hot French bread. Divine!

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Time for Downtown Alive

It's that time again for that wonderful Spring concert series in downtown Lafayette, better known as Downtown Alive. It's a huge block party held on Friday evenings at Parc International or Parc Sans Souci where there is a whole lotta awesome music and nitty-gritty dancin' going on. After the very cold winter that we've had in Cajun country and a stellar line up, it promises to be the best yet. Here's a little clip of  Horace Trahan and the Ossun Express rockin' the crowd at last year's Downtown Alive.

Happy Spring, Ya'll! Hope all of you have a funtastic weekend! Merci beaucoup for stopping by!