Living in the Maryland mountains, we don't get fresh shrimp here so I use a good quality frozen shrimp and cook it from its frozen state (my trick for fish stock since this is hard to find as well).
If you are lucky enough to have fresh seafood, you will have to add some fish stock to it to thin it out a little.
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- 2 lb
- shrimp, peeled and deveined
- 1 stick
- 3 clove
- 3 Tbsp
- old bay seasoning
- 2 lb
1In a 12 inch skillet, melt butter and add garlic. Be careful not to burn the garlic. Meanwhile, boil the spaghetti as directed.
2Add the shrimp and Old Bay Seasoning. Let "stew", stirring occasionally, until all shrimp are cooked.
3Serve over pasta with some of the sauce.