Mama's Shrimp Spaghetti Recipe

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carol benoit


This is a recipe that Mama prepared for us that had an unusual ingredient (pancake mix), used to make a roux, which is used in the base for the sauce. Although Mama is no longer with us, I think of her each time I prepare this dish! Several years ago I was fortunate to be chosen to cook with a famous local chef, and be a part of his television cooking series that featured this special recipe. 20 of my friends and family were invited to be a part of the event, and the dish was enjoyed by everyone.


★★★★★ 1 vote

20 Min
1 Hr


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5 lb
shrimp, (31/35) peeled and deveined
16 oz
pkg, spaghetti, cooked
1/2 c
vegetable oil
1/2 c
pancake mix
2 c
chopped onion
1/4 c
chopped bell pepper
1 Tbsp
minced garlic
10 oz
can rotel tomatoes
12 oz
tomato paste
2 Tbsp
worcestershire sauce
4 c
1 c
chopped green onions
1/4 c
chopped parsley
1 tsp
celery salt
salt & pepper to taste



  • 1In a 2 gallon stock pot, heat oil over medium high heat.
  • 2Add pancake mix and stir constantly until dark brown roux is achieved.
  • 3Add onions, bell pepper; Saute 3 to 5 minutes or until wilted, adding garlic last.
  • 4Add Rotel and tomato paste, blending well into the roux mixture.
  • 5Add Worcestershire and water; blend well to create a slightly thickened sauce.
  • 6Bring to a rolling boil and reduce to simmer and add a quarter of shrimp. Bring back to medium low and cook for 30-45 minutes, stir occasionally.
  • 7Add green onions, parsley and the remaining shrimp. Cook 15-20 minutes longer or until until sauce is to desired thickness and shrimp are cooked to your taste. Season with salt, pepper and celery salt to taste.
  • 8Serve over spaghetti that has been cooked to desired doneness. Serve with your favorite type of garlic or cheese bread and ENJOY!

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