Shrimp Lafayette

READY IN: 1hr 1min
Recipe by SkinnyMinnie

Sweet and spicy shrimp with pasta....YUMMY!! I haven't tried this one yet, because I just found it in my Southern Living Cookbook, but my parents live in Lafayette, Louisiana so I feel obligated. OH and it sounds really good too!

Top Review by Roxygirl in Colorado

Excellent pasta dish! I cooked the shells in my pressure cooker (10 min) and made some flavorful stock! I used 2 lbs medium shrimp but stayed with the recipe. I used very large tomatoes (3) and didn't bother seeding them. My husband and father in law enjoyed this very much, too! Thanks SkinnieMinnie, for posting. Roxygirl

Ingredients Nutrition


  1. Peel shrimp, reserving the shells. Devein shrimp if desired, and set aside.
  2. Combine the shrimp shells, 2 cups water, 1/2 tsp salt, and 1/4 tsp black pepper in a medium saucepan; bring to a boil.
  3. Reduce heat and simmer, uncovered, for 15 minute.
  4. Pour the stock through a strainer into a bowl and discard the shells. Set aside 1/4 cup shrimp stock for other uses, if desired.
  5. Cook shrimp in 1 Tbs butter in a large saucepan over medium-high heat, stirring constantly, 3 min or until shrimp turn pink.
  6. Remove shrimp from pan, set aside and keep warm.
  7. Cook the bell pepper, onion and jalapeno in remaining 1 Tbs butter in pan over medium-high heat, stirring constantly for 5 min or until vegetables are tender.
  8. Stir in remaining 1/2 tsp salt and 1/4 tsp ground black pepper, tomato, brown sugar, red pepper, white pepper, and garlic; cook for 5 min, stirring occasionally.
  9. Add the reserved 1/4 cup shrimp stock and cook for 5 min, stirring occasionally.
  10. Add the shrimp and cook until mixture is thoroughly heated, stirring occasionally.
  11. Serve over linguine.

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