Wednesday, February 17, 2010

Shrimp Spaghetti

Shrimp Spaghetti, often referred to as shrimp boat spaghetti, because it could easily be made with a scoop out of the day's catch and ingredients easy transported on a shrimp boat. A nice shortcut, tomato based sauce made with shrimp, bell pepper and garlic and tossed with spaghetti noodles.
Shrimp Spaghetti, often referred to as shrimp boat spaghetti, because it could easily be made with a scoop out of the day's catch and ingredients easy transported on a shrimp boat. A nice shortcut, tomato based sauce made with shrimp, bell pepper and garlic and tossed with spaghetti noodles.

Shrimp Spaghetti

Because this dish takes shortcuts by using canned pasta sauce and tomatoes, here in the Deep South it is often referred to as Shrimp Boat Spaghetti, a dish that can easily be made with a scoop out of the day's catch with ingredients that are easily transported on a shrimp boat.

It's a speedy dish that comes together in no time but tastes like it simmered all day, perfect for those long work days. Use whatever sauce you like here, what you can catch on sale, or what is available at a lower cost. I prefer the Del Monte traditional version of their canned sauce, because it tastes great and is inexpensive.

There are several varieties available and you will almost always find them on the upper or lower shelves of the grocery store. The reason for that is that they are the least expensive sauces on the shelf. Yep, those clever marketing folks do that on purpose because they know that most shoppers will rarely look up or down, but almost always shop at eye level, so the more expensive, or more heavily advertised sauces will appear on the grocery store shelf at eye level.

As always, I recommend using Wild American shrimp, never foreign imports and if you are near us, preferably Gulf shrimp, when purchasing shrimp.

For more of my favorite shrimp recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


Recipe: Shrimp Spaghetti

©From the Kitchen of Deep South Dish
Prep time: 10 min
Cook time: 30 min

Total time: 40 min
Yield: About 4 to 6 servings

  • 1 pound medium shrimp, shelled and deveined
  • 1/2 teaspoon Creole or Cajun seasoning (like Slap Ya Mama), to taste
  • 1 tablespoon olive oil
  • 1 cup chopped Vidalia or sweet yellow onion
  • 1/2 cup chopped medium sweet bell pepper (red or green)
  • 2 toes garlic, chopped
  • 1 (14.5 ounce) can Italian style stewed tomatoes
  • 1 (10 ounce) can diced tomatoes with green chilies (like Rotel), undrained
  • 1 (24-26 ounce) can your favorite pasta sauce (like Del Monte)
  • 2 medium bay leaves
  • 1/2 teaspoon dried basil
  • 1 teaspoon Old Bay seasoning
  • 1 (12-16 ounce) package spaghetti noodles
  • Kosher salt and freshly cracked black pepper, to taste
  • 1/4 teaspoon of dried parsley flakes, optional

Peel and devein shrimp, rinse and drain well and pat dry with paper towels. Spread shrimp out on a large baking pan in a single layer and sprinkle lightly with Cajun seasoning to taste depending on how hot you like it. Set aside.

Add olive oil to a deep skillet and heat to medium. Add chopped onion and bell pepper and sauté until tender. Add garlic and cook a bit longer but do not allow garlic to brown or it will have a bitter taste. Add stewed tomatoes and use a potato masher to break them up. Add diced tomatoes and simmer on low for 15 minutes. Add pasta sauce, bay leaves, basil and Old Bay; let simmer for another 15 minutes.

In the meantime, bring a large pot of water to a boil and add to it 2 to 3 very generous pinches of kosher salt. Add pasta and cook to al dente. Reserve about 1 cup of the pasta water before draining and set aside. Drain pasta well and set aside.

Add shrimp and parsley to sauce, stir well and cook just until pink and cooked through. Add only enough pasta water to sauce as needed, and only if sauce has become too thick. Taste the sauce, adding salt and pepper as needed. Combine the pasta with several spoons of the sauce and toss well. Plate individual servings of pasta, top with sauce, crack a bit of fresh black pepper over top and garnish with a sprinkle of parsley.

Cook's Notes: For smaller sized shrimp, increase to 2 pounds if desired. May also stir the cooked and well drained pasta right into the sauce. Although crab spaghetti works better with a slow simmering sauce and gumbo crabs added for flavor, 1 pound of fresh crabmeat, picked over for shell, may be substituted. Add at the end to warm through, along with or in place of shrimp.


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©Deep South Dish
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Posted by on February 17, 2010
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  1. I love pasta and seafood, but I had never thought of using a Cajun seasoning on my shrimp first. Thank you for this recipe. Happy Blogging. xxx

  2. Great Photo! Myself, I am planning on vegetable pizza today but I have several Fridays to try this.

  3. Inviting dish

    can you give a recipe for boiled crawfish

  4. This is a great idea. My wife does lint, so i am always after some fish thing on fridays...

    hope you had fun last night

  5. I have a huge bunch of leftover shimp to use for dinner tonight. Had plans on making scampi sauce with noodles, but might have to change gears!

  6. I could definately go for a plate of that.

  7. Thanks Mary - this is always the time of year when I end up going out to eat but do not necessarily want to. Tracie

  8. Oh.....I though Ash Wednesday meant I was supposed to cook a lot on my smoker and make a lot of ashes. My bad ;)

    The shrimp-sketti sounds awesome!

  9. Nice southern twist on the shrimp and spaghetti Mary. Perfect for Lent. Lent is such a renewing time for us, don't ya think.

  10. Thank you for sharing!!! We are Catholic as well and are always looking for seafood recipes to get us through Fridays in Lent. This looks great.

  11. Your photo is so tempting! Love this shrimp/getti recipe...simple enough to make and we love seafood! All kinds. Look forward to lots more seafood recipes during Lent.

  12. Looks wonderful! One of the reasons that I love Lent is that it gives me an excuse to try out seafood recipes on my husband and he either has to eat em' or go hungry. I bet everyone would like this one.

  13. This looks real good, real good, Mary! We are pasta lovers, so I'll have to try this one.

  14. What a quick and lovely dish for Lent. I'll have to try this as we are shrimp lovers.

  15. LOVE LOVE LOVE Shrimp Spaghetti...but around here it's just not good until you add Conecuh sausage;that kicks it up a few notches!!! :)

  16. Tried this last night and it was DELICIOUS! Thanks for sharing!


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