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Today is September 25, 2022

Garlic Shrimp Spaghetti

Main Dishes

Fish and Seafood


1 lb. spaghetti, uncooked
4 Tbsp. butter
1/2 cup extra-virgin olive oil
1 bunch green onions, white parts only, chopped
1 Tbsp. garlic powder
2 tsp. oregano
2 tsp. red pepper flakes
2 tsp. paprika
1 tsp. thyme
Salt and black pepper to taste
1 head garlic, minced
1 Tbsp. parsley, chopped
2 lbs. jumbo (U16/20) fresh Mississippi shrimp, peeled and deveined
1/4 cup white wine
1/2 cup freshly grated parmesan cheese


Boil spaghetti according to package directions. Strain in a colander and set aside in a large bowl under aluminum foil or a kitchen towel to keep warm. In a large skillet over medium heat, add butter and olive oil. When butter is melted, add green onions and stir. When the green onions become translucent, about 3 minutes, reduce heat to medium low and add garlic powder, oregano, red pepper, paprika, thyme, salt, pepper and half the minced garlic. Stir. When the garlic becomes fragrant, about 30 seconds, increase the heat to medium and add parsley, shrimp, white wine and remaining minced garlic. Stir. Allow the shrimp to cook for no more than 3 minutes while periodically stirring. When sauce is done, remove from heat and carefully pour over the spaghetti. Using tongs, mix the shrimp and garlic liquor thoroughly with the spaghetti. Serve immediately, dusted with parmesan cheese, along with a green salad and crusty French bread. Yield: 6 to 8 servings


From “On the Coast: Mississippi Tales and Recipes,” by Troy Gilbert and Matthew Mayfield. Recipe reprinted with permission from Pelican Publishing Co.

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