Lucien's Shrimp Spaghetti
From Melissa Martin's "Mosquito Supper Club" Cookbook
Keywords
- New Orleans
- June 2020
- Cuisine
- recipes
- Melissa Martin
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Cooking tools:
- Dutch oven
- Stockpot
- Measuring cup
- Measuring spoon
- Wooden spoon
- Mixing bowl
- Colander
- Stove
- Kitchen scale
- Chef's knife
- Cutting board
- Kitchen timer
- Ladle
- Spoon
- Pot
- Paper towel
- Kettle
Ingredients
- 1/2 Canola Oil
- 2 1/4 Yellow Onions, finely diced
- 1 1/2 Kosher Salt
- 1 Garlic, minced
- 1/2 Celery, finely diced
- 1/2 Green Bell Pepper, finely diced
- 5 Canned Tomato Sauce (from three 14.5 oz cans—*See Note)
- 5 Sugar
- 2 1/2 Small or Medium Shrimp, peeled and deveined
- 1/2 Cracked Black Pepper
- 1 Cayenne Pepper
- 1 Hot Sauce, preferably Original Louisiana Hot Sauce
- 1 Spaghetti, cooked as directed on package (*See Note)
- 2 Fresh flat-leaf parsley, finely chopped, for garnish
- 2 Green Onion, finely chopped, for garnish
- Grated Parmesan Cheese, for serving (*See Note)
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