Catalina Spaghetti Dinner

Renée G.


We used to take the boat out of San Pedro and hop over to spend the day on Catalina Island when I lived in the Los Angeles area. We'd come in exhausted from the day filled with sun, fun & salt air and in need of a quick dinner. This was one of our favorites.

While I made this dish, hubby would toss us up a great salad. Add some crusty rolls and a glass of a crisp Riesling and we were home free.

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6 to 8 ounces spaghetti
2 tablespoons butter
3 cloves garlic, minced
2 tablespoons flour
1 ½ cups milk
½ cup sour cream
¼ cup grated parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
pinch (or two) of nutmeg
1 pound raw shrimp, thawed, peeled deveined, and cut in half lengthwise (reserve six whole to garnish the top of the dish.)
1 (6 oz.) can crabmeat, drained
¼ cup thinly sliced green onion
1 teaspoon, chopped fresh dill weed
2 tablespoons lemon juice

Directions Step-By-Step

Cook spaghetti according to the package directions; drain and set aside.
Meanwhile, in a saucepan over medium heat, melt the butter. Mix in the garlic and cook until softened. (Careful to not let the garlic brown; this makes it bitter.)
Add the flour and whisk together, creating a roux. Cook the roux, stirring constantly, for about 1 minute, or until it bubbles and gets smooth.
Slowly whisk in the milk, ½ cup at a time, until smooth. Cook until thickened.
Once the mixture is thickened and bubbling, mix in the sour cream, Parmesan, salt, pepper, and nutmeg.
Add the shrimp and crab. Cook over medium heat until the shrimp are pink and cooked through. Stir in the green onion, dill, and lemon juice. Toss with the spaghetti and serve immediately.
Serve with a tossed green salad, your favorite salad dressing, some crusty dinner rolls and a glass of wine. A great way to end a tiring day of fun in the sun.

About this Recipe

Course/Dish: Pasta, Seafood
Main Ingredient: Seafood
Regional Style: American