Mississippi Mays Shrimp Spaghetti |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 10 |
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OH SO SIMPLE, BUT DELICIOUS! YOU CAN TWEAK THIS RECIPE TO YOUR TASTE. SERVE THIS TO COMPANY AND THEY WILL BE SINGING YOUR PRAISES! ONE OF MY DAUGHER KRYSTIN'S FAVORITE DISHES, SHE IS MY PASTA LOVER! Ingredients:
11/2 cup of butter (or more) |
1/2 cup diced bell pepper diced finely ( or less) |
1/2 cup celery diced finely (or less) |
1 large diced yellow onion |
1 cup chopped green onions (tops & bottoms) |
parsley |
a shot of worcestershire sauce |
salt (to your taste) |
black pepper (to your taste) |
1/2 teaspoon each of basil, thyme, garlic powder ( more or less, depends on your taste) |
3 lbs of medium fresh shrimp (no frozen, go to your local seafood market) peeled and deveined |
1 (12 oz) thin spaghetti, cooked and drained |
1 (80z) pkg. of velvetta cut into 1/2 inch pieces |
1 can petite diced tomatoes, drained ( optional) |
mushroom pieces and stems (optional) |
Directions:
1. PREHEAT OVEN TO 350 DEGREES
2. IN A LARGE SKILLET, MELT BUTTER AND SAUTE ALL VEGETABLES
3. ADD PARSLEY, WORCESTERSHIRE SAUCE, SALT, PEPPER, BASIL, THYME AND GARLIC POWDER.
4. POUR MIXTURE INTO A CASSEROLE DISH OR BAKING PAN
5. ADD SHRIMP, TOSS GENTLY TO COAT
6. BAKE FOR 25 MINUTES, STIRRING OCCASIONALLY
7. REMOVE FROM HEAT, STIR IN SPAGHETTI, CHEESE. THROW IN TOMATOES AT THIS TIME IF YOU CHOSE THIS OPTION
8. RETURN TO OVEN AND BAKE 5 MINUTES, OR UNTIL CHEESE IS MELTED, STIRRING TO COMBINE.
9. THIS ISNT MY PICTURE BUT VERY CLOSE TO IT..
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