Creole Shrimp Spaghetti

Serves: 5
Total Calories: 339


4 tablespoons chopped onions
1/2 cup sliced celery
2 tablespoons butter, melted
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
4 cups cooked tomatoes
1 cup sliced fresh mushrooms
1 teaspoon sugar
1 pound cooked shrimp
8 ounces spaghetti, cooked


Cook onion and celery in butter until tender. Stir in flour, salt, and pepper. Add juice from tomatoes (2 cups) and stir until smooth. Crush tomatoes and add to sauce along with mushrooms and sugar. Simmer over low heat 40 minutes. Add cooked shrimp. Serve over cooked spaghetti. Best if prepared ahead of time. May be frozen. Cook 1/2 hour to reheat. Add water, if necessary.

Fun Fact: The Atchafalaya Basin, cutting a 15-mile-wide path across south Louisiana, is the largest and last great river-basin swamp. It comprises an area of 860,000 acres of swamps, lakes and water prairies.

Nutritional Facts:

Serves: 5
Total Calories: 339
Calories from Fat: 47

This Creole Shrimp Spaghetti recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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