Tuesday, March 1, 2011

Spicy Shrimp with Spaghetti

My husband loves this dish. The spicier, the better! If you can't handle the heat, just cut back on the white and cayenne peppers.

I guess you could substitute homemade shrimp stock with store-bought fish or vegetable stock but you would really miss out. Homemade stock is so flavorful without being high in sodium. Whenever I do a batch, I freeze leftovers in ice-cube trays. One cube equals about one tablespoon, and four tablespoons equal ¼ cup.

Round this dish out with some mixed greens, a loaf of bread and a bottle of Pinot Grigio and you have yourself a perfect dinner!

Makes 4-6 servings

  • 2 lbs shrimp = 900 g de crevettes
  • 1 onion, unpeeled and quartered = 1 oignon, non pelé et coupé en quatre
  • 1 clove garlic, unpeeled and crushed = 1 gousse d'ail, non pelée et écrasée
  • 1 rib celery, cut in half = 1 branche de céléri, coupée en deux
  • 2 or 3 tablespoons butter = 30 à 40 g de beurre
  • 2 green onions, chopped = 2 oignons verts, émincés
  • 4 cloves garlic, minced = 4 gousses d'ail, émincées
  • ½ teaspoon salt = ½ cuillère à café de sel
  • ½ teaspoon white pepper = ½ cuillère à café de poivre blanc
  • ½ teaspoon cayenne pepper = ½ cuillère à café de piment de cayenne
  • ½ teaspoon onion powder = ½ cuillère à café de poudre d'oignon
  • ½ teaspoon paprika = ½ cuillère à café de paprika
  • ½ teaspoon dry thyme leaves = ½ cuillère à café de thym séché
  • ¼ teaspoon black pepper = ¼ cuillère à café de poivre noir
  • ⅓ cup heavy cream = 80 ml de crème fleurette
  • 1 lb spaghetti = 450 g de spaghetti
  • Freshly grated parmesan cheese (optional) = parmesan râpé (facultatif)

To make the stock, peel the shrimp and put the shells in a pan. Cover with water, add onion, garlic and celery. Put on stove and simmer for about 1 hour. Drain and reserve.

Cook the spaghetti, drain and keep warm.

Mix salt and spices together in a small bowl. Melt butter in large skillet over medium heat, add green onions, garlic and spice mix. Add shrimp, stir to coat and cook a few minutes, until they turn pink. Add ¼ to ½ cup of shrimp stock + heavy cream, stir gently. Add cooked spaghetti to the skillet and add more stock if needed. Sprinkle with freshly grated parmesan and serve right away. Enjoy!


  1. Ca ca me plait bien!!!! Tout à fait le genre de plats que l'on fait régulièrement mais pas la même recette, je testerai la tienne!

  2. Super bon! Digne d'un plat au resto...on s'est régalés, merci Emmy!