Zydeco Shrimp Over Angel Hair Pasta

Shrimp:
1 pound large 21/25 count shrimp, peeled and deveined
3 tablespoons your favorite syrup
1 teaspoon Tony Chachere's Creole Seasoning
1 tablespoon minced garlic
1 tablespoon lemon juice

Combine shrimp cane syrup, Creole seasoning in bowl and marinate for 15 minutes. Place shrimp on wooden skewers. Cook shrimp over wood fired grill or gas grill until cooked. Keep shrimp warm while making pasta.

Pasta:
2 tablespoons extra virgin olive oil
2 tablespoons minced garlic
3/4 cup chicken broth
1 teaspoon Creole seasoning
1/2 pound cooked angel hair pasta
2 tablespoons minced parsley
2 tablespoons minced green onion
1/4 cup shredded parmesan cheese

In a sauté pan heat olive oil over medium high heat. Stir in garlic and sauté for 1 minute. Stir in chicken broth, basil and oregano. Cover and cook for 1 minute. Stir in cooked angel hair pasta and continue to cook, until pasta is heated. Stir in parsley and green onions. Top each pasta serving with generous amount of parmesan cheese.

Tony Chachere