Shrimp Spaghetti

8 servings Prep: 20 m Cook: 50 m Total: 1 h 10 m Intermediate
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Shrimp Spaghetti
The unique flavor of this Cajun shrimp spaghetti develops when the pasta is cooked directly in the pot with the tomato and dark roux-based sauce. This one-pot dish combines Gulf shrimp with the holy trinity of vegetables for authentic Louisiana flavor. Spaghetti is the choice pasta but the dish may be prepared with a pasta of your choice.

Ingredients

8 servings
  • 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

Step-by-Step Instructions

  1. Combine the onion, bell pepper and celery (the holy trinity) and divide in half.
  2. In a 4.5 quart roaster or large pot, add the 1/4 cup oil, the two cans tomato sauce and one half of the trinity mixture. Cook over low heat, stirring occasionally, while you make the roux.
  3. In a separate heavy-bottomed pot, make a dark brown roux (this will take 20-30 minutes of constant stirring). When the roux reaches a dark brown color, add the remaining half of the trinity and minced garlic; sauté for 10 minutes until vegetables are softened.
  4. Add the tomato paste to the roux and sauté for an additional 15 minutes, 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 and the onion powder, garlic powder, salt, black pepper, and cayenne to taste. Add the pasta loosely, separating the strands of spaghetti as you add them. Add more water if you prefer a more soupy sauce.
  6. Reduce the heat to low, stir lightly and cover tightly. Check after 5 minutes, stir gently and add more water if needed. Cook for another 5 minutes until pasta is tender and shrimp are cooked through (pink and opaque). Garnish with chopped parsley before serving.

Common Problems and Solutions

Q: Why is my roux burning?

A: Making a dark roux requires constant stirring over medium heat for 20-30 minutes. If you rush it with high heat, it will burn and taste bitter. Keep the heat at medium and never stop stirring.

Q: Can I use pre-made roux?

A: Yes, you can use prepared roux to save time. If using jar roux, you'll need about 1/2 cup. Just add it to the pot with the vegetables and proceed with the recipe.

Q: Why is my pasta mushy?

A: The pasta cooks in the sauce, so timing is critical. Check at 5 minutes and don't overcook. Angel hair will cook faster than regular spaghetti, so adjust timing accordingly.

Tips and Techniques

Add the pasta strands one at a time or in small bunches to prevent clumping. The key to this dish is cooking the pasta in the sauce itself, which allows it to absorb all the flavors. Don’t skip dividing the trinity - cooking half with the tomatoes and half with the roux creates depth of flavor.

Ingredient Substitutions

  • spaghetti: angel hair pasta, linguine, or fettuccine
  • fresh shrimp: frozen peeled shrimp
  • Rotel tomatoes: diced tomatoes with a dash of hot sauce
  • dark roux: medium brown roux with extra tomato paste

Equipment Needed

  • Heavy-bottomed pot or cast iron skillet for making roux
  • 4.5 quart roaster or large pot
  • Long-handled wooden spoon for stirring roux

Historical Context

This dish represents the beautiful collision of Italian immigration and Cajun cooking in South Louisiana. Rather than serving pasta with sauce on top, Cajuns cook the pasta directly in the sauce, creating a one-pot meal with layers of flavor from a dark roux.