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!