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Recipe : Entry # 8559
Jean Vick
Recipe Title
Lower Alabama Spicy Shrimp
Recipe Theme
May: Shellfish and shrimp
Main Dishes
Baldwin EMC
2 pounds (30-count) Gulf Wild Shrimp, shells removed
8 ounces sliced mushrooms
4 teaspoons Old Bay seasoning
2 teaspoons Chef Paul’s Blackened Redfish Magic
1 teaspoon paprika
1 teaspoon salt
2 14-ounce cans artichoke hearts, drained and quartered
1 stick butter
1½ tablespoons garlic, minced
4 servings spaghetti or pasta of choice
Prepare pasta according to package instructions, drain and set aside. Place a large frying pan or dutch oven over medium heat. Melt butter and add mushrooms. Cook mushrooms until they begin to darken, add artichokes and garlic, mix well; cover. Reduce heat to low for 20 minutes. Liquid will form in the bottom of the pan. Blend all seasonings together to make one seasoning. Increase heat to medium-high and add shrimp to the pot. Add seasoning and mix very well until seasoning coats everything evenly. Cook until shrimp are pink and form a tight “C”. Add pasta and mix, turn off heat. Let stand 15 minutes; pasta will absorb remaining liquid.