Prep 40 mins
Cook 1 hr 22 mins
This is a recipe from a Southern Living magazine. I used it for a party and everyone loved it. Can easily be doubled for more guests.
- 2 lbs shrimp, peeled and deveined
- 1 tablespoon creole seasoning (I used Tony Chachere's)
- 2 tablespoons bacon drippings (I used butter)
- 3 tablespoons all-purpose flour
- 1 tablespoon vegetable oil
- 1⁄3 cup onion, finely chopped
- 1⁄3 cup green bell pepper, finely chopped
- 1⁄2 cup celery, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon pepper
- 4 green onions, chopped
- 1⁄2 cup chicken broth or 1⁄2 cup water
- 2 cups whipping cream
- 1 lb spaghetti, cooked according to package directions
- 1 cup freshly grated parmesan cheese
- Preheat oven to 350 degrees.
- Combine shrimp and Creole seasoning in a medium bowl; set aside.
- Cook bacon drippings, flour, and oil in a large skillet over medium heat, whisking constantly, 20 to 25 minutes or until roux is the dark brown color of pecan shells.
- Add 1/3 c onion and next 3 ingredients; cook 5 minutes or until tender.
- Add thyme and nest 3 ingredients; cook 1 minute, stirring constantly. Add shrimp and 4 green onions; cook over medium-high heat 3 minutes or until shrimp are almost done; transfer to a large bowl.
- Add broth to skillet, scraping bottom of skillet to loosen browned bits, Add whipping cream. Bring to a boil over medium-high heat; reduce heat, and simmer 6 minutes. Add to shrimp.
- Stir in cooked pasta; toss well to combine. Pour into a lightly greased 13” x 9” baking dish. Sprinkle with Parmesan cheese.
- Bake, uncovered, for 20 minutes or until thoroughly heated. Garnish with additional green onions is desired.