Coast Cooking

Coast Cooking: Shrimp boat pasta

Coast Cooking blog is focusing on pasta this week, and I would be remiss if I did not include an entry about Biloxi Shrimp Boat Spaghetti. 

It is a simple recipe that is quick to make, not expensive and delicious. 

In the old days a poor shrimper could take a few tomatoes, a box of pasta, and a few of the shrimp he caught, and feed the entire crew. 

Tomatoes still work, especially if they are garden fresh, but if you want to use your favorite long or quick cooked tomato sauce, that’s just as good.

SHRIMP BOAT PASTA

1 pound fettuccini or spaghetti

2 cups homemade tomato sauce

1 cup large, peeled shrimp

Fresh basil

Parmigiano-Reggiano

Optional chopped jalapeño peppers for the sauce

Salt and pepper

Butter

Prepare the pasta to package directions, but remove 1 minute early. Season the shrimp, and cook quickly in smoking hot butter, but for just 1 minute. Remove and set aside. Bring the tomato sauce to a simmer, add the pasta and finish cooking just until the pasta is al dente, add the shrimp and  Parmigiano-Reggiano and serve at once.

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