Take a Cajun twist on an old Italian favorite, and you get this flavorful shrimp pasta made with a rich tomato sauce mixed with spaghetti.
Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
524 Calories
Recipe Instructions
Step 1
To form the roux, melt 1/3 cup butter in a saucepan over medium heat until a pinch of flour sprinkled in the butter begins to bubble. Whisk in the flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until the flour turns peanut butter-brown, about 35 minutes.
Step 2
Melt 4 tablespoons butter in a small saucepan over medium-high heat. Add celery, onion, bell pepper, and garlic; cook until tender, about 4 minutes. Move half of the vegetables to a large saucepan.
Step 3
Pour roux into the small saucepan; heat over medium-low. Add diced tomatoes and green chiles, tomato paste, onion powder, garlic powder, white sugar, and cayenne pepper.
Step 4
Stir in tomato sauce and vegetable oil to the vegetable mixture in the large saucepan. Add roux mixture and 1 cup water. Bring to a simmer; cook 10 minutes. Pour in 2 cups water; bring back to a simmer. Add shrimp and cook until pink, about 3 minutes. Stir in spaghetti, separating the strands. Cover and cook until spaghetti is tender yet firm to the bite, about 10 minutes. Season with salt and black pepper; garnish with parsley.
Ingredients
2 tablespoons white sugar
4 tablespoons butter
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste
4 cloves garlic, minced
1 green bell pepper, chopped
2 teaspoons garlic powder
1 pound large shrimp, peeled and deveined
1 tablespoon onion powder
2 large stalks celery, chopped
3 cups water, divided
1 medium yellow onion, chopped
1 (14 ounce) package spaghetti
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL® Chunky)
