Floyd Family Beachy Spaghetti
A Part Of The Beach Bites Series
"This recipe is special because it is a family favorite! Every time, I ask my children what do y'all want me to cook this week? The answer is shrimp spaghetti. I had the honor of being cook of the week in a local newspaper. Of course, the first recipe I submitted was my shrimp spaghetti.
My family, along with my niece and her family (total of 10) go to Gulf Shores/Orange Beach every year if not twice a year. We like to eat out of course but we also love to cook after a long wonderful day on the beach and just relax in the condo. We always make shrimp spaghetti when we are there. It is so good because we get fresh gulf shrimp and that makes it so much better. Where we live fresh shrimp is very hard to come by. We will be spending Labor Day in Gulf Shores in a couple of weeks and yes, we will have SHRIMP SPAGHETTI!!"
- 1 pound fresh gulf shrimp, or 1 pound cooked frozen shrimp
- 1 bag shrimp boil seasoning
- 12 to 16 ounces spaghetti
- Green onions (to taste)
- White onion (to taste)
- Celery (to taste)
- Minced garlic (to taste)
- Bell pepper (to taste)
- 2 tablespoons butter
- 1 can cream of celery soup
- 1 can Ro-tel tomatoes (drain half the liquid off)
- 1 pound Velveeta cheese, cubed
If using fresh shrimp, boil in water with bag of shrimp boil until done, then peel. If using cooked frozen shrimp, put shrimp in water with shrimp boil for just 1 minute for flavor only. Cook the pasta in the shrimp boil water until done.
Saute onions, celery, garlic and bell pepper in butter until tender. When done, add soups, tomatoes and diced cheese. Cook until cheese has melted. Combine this mixture with shrimp and pasta. Pour mixture into a large greased casserole and bake at 350 degrees for about 20 minutes or until bubbly.