Name: Cajun Shrimp Pasta
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Yield: 8 servings
Ingredients: 0.33333334326744 cup butter; 0.66666668653488 cup all-purpose flour; 4 tablespoons butter; 2 large stalks celery, chopped; 1 medium yellow onion, chopped; 1 green bell pepper, chopped; 4 cloves garlic, minced; 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL® Chunky); 1 (6 ounce) can tomato paste (such as Hunt's®); 1 tablespoon onion powder; 2 teaspoons garlic powder; 2 tablespoons white sugar; 0.5 teaspoon cayenne pepper, or to taste; 2 (15 ounce) cans tomato sauce (such as Hunt's®); 0.25 cup vegetable oil; 3 cups water, divided; 1 pound large shrimp, peeled and deveined; 1 (14 ounce) package spaghetti; salt and ground black pepper to taste; 2 tablespoons chopped fresh parsley

Ingredients

Instructions

Step 1

To form the roux, melt 1/3 cup butter in a saucepan over medium heat until a pinch of flour sprinkled in the butter begins to bubble. Whisk in the flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until the flour turns peanut butter-brown, about 35 minutes.
Step 2

Melt 4 tablespoons butter in a small saucepan over medium-high heat. Add celery, onion, bell pepper, and garlic; cook until tender, about 4 minutes. Move half of the vegetables to a large saucepan.
Step 3

Pour roux into the small saucepan; heat over medium-low. Add diced tomatoes and green chiles, tomato paste, onion powder, garlic powder, white sugar, and cayenne pepper.
Step 4

Stir in tomato sauce and vegetable oil to the vegetable mixture in the large saucepan. Add roux mixture and 1 cup water. Bring to a simmer; cook 10 minutes. Pour in 2 cups water; bring back to a simmer. Add shrimp and cook until pink, about 3 minutes. Stir in spaghetti, separating the strands. Cover and cook until spaghetti is tender yet firm to the bite, about 10 minutes. Season with salt and black pepper; garnish with parsley.

Enjoy your meal!