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Shrimp Spaghetti

Shrimp Spaghetti. This spaghetti gets it unique flavor from the shrimp and tomato based roux. You use spaghetti, or your choice of pasta.

This spaghetti gets it unique flavor from the shrimp and the tomato based roux. You use spaghetti, or your choice of pasta.


  • 1/2 cup prepared roux or scratch roux (1 cup flour and 3/4 cup oil)
  • 1 medium onion chopped
  • 1 bell pepper chopped
  • 4 short ribs celery chopped
  • 4 cloves garlic minced fine
  • 1/4 cup oil
  • 2 - 15 ounce cans Hunts tomato sauce
  • 1 small can tomato paste
  • Rotel brand tomatoes or tomatoes with green chilies (optional)
  • 3/4 pound package spaghetti or angel hair pasta
  • 2 pounds shrimp
  • 1 tablespoon onion powder
  • 2 teaspoon garlic powder
  • Salt, black pepper and cayenne to taste
  • chopped parsley for garnishment


  1. Combine the onion, bell pepper and celery and divide in half.
  2. In a 4.5 quart roaster size, add the 1/4 cup oil, the two cans tomato sauce and one of the half mixture of the onion, bell pepper, celery. Cook over low fire, stirring occasionally, while you make the roux..
  3. In a separate pot, make a roux. When the roux is a dark brown color, add the remaining half of the onion bell pepper, celery and garlic; sauté for 10 minutes until vegetables are soften.
  4. Add the tomato paste to the roux and sauté for an additional 15 minute; stirring frequently to prevent sticking.
  5. Combine the roux mixture with the tomato sauce adding one cup water. Bring to a low boil for 10 minutes. Add two cups water, then add the shrimp adding the pasta loosely separating the stands of spaghetti. Add more water if you prefer a more soupy sauce.
  6. Reduce the heat, stir lightly and cover tightly. Check after 5 minutes, stir and add more water if needed. Cook for another five minutes.

Yield : 1 Servings : 8 servings Prep Time : 30m Cook Time : 30m Ready In : 60m

Recipe courtesy of Real Cajun Recipes. Used with permission.

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