Shrimp boat spaghetti is an old Biloxi recipe that will feed a lot of people for just inexpensively and with just a small investment in time.
Perfect for Mardi Gras.
It consists of dried pasta, shrimp and a few ripe tomatoes are the basic ingredients, add red pepper flakes and garlic, and you have a winner.
This is about as simple as it gets. Use the best-quality pasta you can afford and cook to package directions.
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Drain, toss in a little olive oil and set aside. Using the largest shrimp you can find, season them with Tony Chachere’s Creole Seasoning, heat a sauté pan smoking hot, add just a little olive oil and flash cook the shrimp for just 1 minute. They should take on some color, but not be overcooked. Add a few diced garlic cloves and a little oil if needed, and cook for 2 minutes. Add diced ripe red tomatoes and cook for 5 minutes. Add the shrimp, toss in the pasta and serve at once.