Shrimp Spaghetti
Shrimp and pasta are covered with a creamy, spicy sauce that is big on flavor! Shrimp Spaghetti is easy enough for a weeknight dinner but an elegant enough for date night too.
My husband loves to visit a local Chinese buffet when we go out shopping. One of my favorite dishes on the buffet is a creamy dish they call ‘Shrimp Spaghetti’. So for this Mitten Movie Night, I decided this would be a great recipe to try and recreat at home.
The problem was though, I couldn’t quite pin down what type of sauce is used in this dish. It’s not alfredo sauce. The taste is sweet and creamy. After some research, the closest one I found was Bang Bang sauce.
While the pasta was spicier than what I get at the buffet it was still as good, if not better!
What movie pairs well with seafood and craft beer?
The big movie right now is Bird Box on Netflix.
Luckily I read the book before watching this movie. While it was good, the book is SO much better. It is also written by a Michigan author.
What beer pairs well with Shrimp Spaghetti?
The beer: HonkeyTonk Brewing Co. West Coast IPA
We picked this beer up along with a few others while we were in Nashville in November. I’m more of a New England IPA fan but my husband is a lover of all things IPA.
How to make Shrimp Spaghetti:
Cook the spaghetti according to package directions. Drain and set aside.
Thaw the shrimp then remove and discard the tails.
In a pan add the butter, shrimp and half of the chopped green onions.
Sauté the shrimp until cooked through.
Next, mix the ingredients for the sauce. It’s so simple – mayonnaise, sweet Thai chili sauce
To the pan the shrimp is in, add the cooked spaghetti and the sauce. Stir to combine. The spaghetti will warm the sauce so no need to cook further.
Top with the reserved green onions.
Tips & Variations for Shrimp Spaghetti:
- Want a less spicy dish? Swap out the sweet Thai chili sauce for
sweet & sour sauce. - I use pre-cooked shrimp to save time. If using uncooked shrimp prepare and cook according to package directions.
And here you are…….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Recipe adapted from Spicy Southern Kitchen
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 12 minutes |
| Servings |
servings
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- 8 ounces spaghetti pasta
- 8 ounces shrimp I used pre-cooked shrimp but use whatever you like best
- 1 Tbs butter
- 2 garlic cloves minced
- 2 green onion stalks chopped
- 1/2 cup mayonnaise
- 1/4 cup sweet Thai chili sauce
- 1/2 tsp Spanish paprika
Ingredients
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|
- Cook the spaghetti according to package directions. Drain and set aside.
- Thaw the shrimp then remove and discard the tails.
- In a pan add the butter, shrimp and half of the chopped green onions.
- Sauté the shrimp until cooked through.
- Mix the ingredients for the sauce. It's so simple - mayonnaise, sweet Thai chili sauce and paprika.
- To the pan the shrimp is in, add the cooked spaghetti and the sauce. Stir to combine.
- Top with the reserved green onions. Serve and enjoy!
Tips & Variations for Shrimp Spaghetti:
- Want a less spicy dish? Swap out the sweet Thai chili sauce for sweet & sour sauce.
- I use pre-cooked shrimp to save time. If using uncooked shrimp prepare and cook according to package directions.
Baked Coconut Shrimp Wontons
Coconut shrimp meets with a cream cheese wonton. Baked Coconut Shrimp Wontons are the best of both worlds. All wrapped together in a crunchy shell then sprinkled with powdered sugar. So sweet!
Happy Memorial Day weekend! Let’s start this Mitten Movie Night with a classic appetizer mashup. Do you love coconut shrimp? How about sweet and creamy wontons? Why don’t we just combine them? Of course we can. So now let’s sit back and start the holiday with a sweet beer and an even sweeter treat with these baked coconut shrimp wontons.
Have you ever went out to dinner and instead of ordering a meal you just order an appetizer….for yourself? I do because I can’t resist a good artichoke dip with crispy bread. A local restaurant here has the best potato skins with ranch that again I will order and just eat as my meal. This recipe came to me after I made these Sweet Cream Cheese Wontons from The Cozy Cook. They were so good so how could I make these appetizers into a meal? Add shrimp? Sure! I was just waiting for the right beer to pair them with…..and it all came together last weekend.
What beer pairs well with Baked Coconut Shrimp Wontons?
The beer: Palisades Pineapple from Golden Road Brewing.
My husband, the kids and I went up to Flint, Michigan for our nephews graduation party. With our in-laws we made a weekend out of it and got a hotel so the kids could swim and not worry about driving 6 hours round trip in one day. It was a great get away and of course while away why not treat ourselves? We stopped at the Kroger to pick up some beer. Wow! What a wonderful selection they had. After picking up then putting down a bunch of choices because it was hard to choose, I went with this Palisades Pineapple from Golden Road Brewing.
While it’s not a Michigan Craft Beer I have been on a fruit beer kick so, why not? This beer ended up being one of my favorites this year. Light, drinkable, fruity with pineapple and apricots but not overwhelming.
What movie pairs well with wontons and beer?
Finally, I have to perfect beer for Mitten Movie Night to pair with these wontons. Now to pair a great beer with a great movie? Since this beer was made in LA we’re watching Pulp Fiction.
While the ingredients for this recipe are pretty basic the assembly can make them a little tedious to make. Worth it but just a little *warning*.
How to make Baked Coconut Shrimp Wontons:
For the shrimp, I use already cooked salad shrimp. I always have a bag in the freezer and you can easily take out how much you need and thaw in some hot water and it’s ready. For this you need 2 cups.
On the stove top in a pan heat up 1/2 Tbs olive oil and add the thawed shrimp and sautee until brown around 2 minutes. Add 1 minced garlic cloves and cook for another 1-2 minutes.
Once cooked through the meat needs to be minced. You can either do this by chopping it into small pieces with a knife or you can do like I did for this Shrimp Cannelloni and bring out the small food processor.
Next, set the shrimp aside to cool then preheat the oven to 400 degrees and spray a baking sheet with cooking spray.
To another bowl add softened cream cheese, powdered sugar and the coconut. In a smaller dish crack one egg and whisk it to combine. Once the shrimp has cooled add it to the cream cheese and coconut mixture.
To this I added a ‘splash’ of sesame oil. While I love the taste it can be overwhelming so proceed with caution or leave this off the recipe if you think you or your guests might not like it.
Lastly, is filling these baked coconut shrimp wontons. This is the step I warned you about taking some time. Place a small dollop in the middle of a wonton wrapper. Take your finger and dip it into the egg then rub all the edges with it.
To create the little pillows of goodness pinch the 4 corners with your index and middle finger on top then thumbs on the bottom and pull together making an ‘X’. A wobbly ‘X’ at best but sometimes flavor makes up for the presentation.
You won’t use all the egg for this so to the bowl add a splash of water then brush the egg wash onto the top of each wonton.
Pop these baked coconut shrimp wontons into the preheated oven for 12 minutes.
Sprinkle on some additional powdered sugar and serve with a side of sweet and sour sauce.
And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 12 minutes |
| Servings |
servings
|
Ingredients
- 2 cups cooked shrimp, thawed
- 1 garlic clove minced
- 1/2 tsp olive oil
- 12 ounces wonton wrappers
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup shredded unsweetened coconut
- 1 'splash' sesame oil optional
- Powdered sugar for topping if desired
- 1 cup sweet and sour sauce for dipping
- 1 large egg whisked
Ingredients
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|
Instructions
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Thaw 2 cups of frozen, cooked shrimp. On the stove top in a pan heat up 1/2 Tbs olive oil and add the thawed shrimp and sautee until brown around 2 minutes. Add 1 minced garlic cloves and cook for another 1-2 minutes.
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Mince the shrimp by hand or food processor. Set the shrimp aside to cool
-
Preheat the oven to 400 degrees and spray a baking sheet with cooking spray.
-
To another bowl add softened cream cheese, powdered sugar and the coconut. In a smaller dish crack one egg and whisk it to combine. Once the shrimp has cooled add it to the cream cheese and coconut mixture. To this I added a 'splash' of sesame oil.
-
Place a small dollop in the middle of a wonton wrapper. Take your finger and dip it into the egg then rub all the edges with it. To create the little pillows of goodness pinch the 4 corners with your index and middle finger on top then thumbs on the bottom and pull together making an 'X'.
-
To the egg bowl add a splash of water then brush the egg wash onto the top of each wonton. Pop these into the preheated oven for 12 minutes.
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Sprinkle on some additional powdered sugar and serve with a side of sweet and sour sauce. Enjoy!
Shrimp Cannelloni #SundaySupper
February is here and love is in the air. Looking for a romantic meals for two that won’t take you all day to make? Try my Shrimp Cannelloni that has a short cut so you can spend more time with your love and not in the kitchen.
The inspiration for these came after watching one of my favorite shows Diner, Drive-In’s & Dives. They were at a restaurant where they made cannelloni and instead of spending all the time stuffing the tubes they used egg roll wrappers instead. Genius! Right up there with the making ravioli using ice cube trays that I want to try soon. For the filling they used a food processor to make the filling. Also genius! So let’s get to it.
Start by thawing out the shrimp. I used cocktail already cooked shrimp to make quick work of this and then I have shrimp leftover for tacos and salads. In a food processor place the shrimp (keep out a small handful to add into the Alfredo sauce at the end), sundried tomatoes, garlic cloves and parsley. Process until all the has been combined. Take the mixture and place in a bowl then add the ricotta cheese and Italian cheese. Mix all together. The mixture should be well combined to make it easy to spread onto the egg roll wrappers.
Preheat the oven to 350 degrees. Now start the Alfredo sauce. Start by melting the butter in a sauce pan once melted add the flour and make a roux. Now add the milk, the whole shrimp that was set aside and the Parmesan cheese. Stir to completely combine and it thickens up. In a 8×8 dish that has been greased put part 1/2 of the Alfredo into the bottom of the pan.
Now time to wrap the ‘Cannelloni’. Take the shrimp and ricotta mixture into 6 servings. Lay out each egg roll wrapper and spread the filling in the middle. Fold over the top edges over the filling then then one end over the filling and finally roll it up. Place into the dish seam side down. Lastly cover with the rest of the Alfredo sauce and the last 1/4 cup of Italian cheese. Put in the oven and bake for 30 minutes. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Thank you to this weeks Sunday Supper host! Check out all the other recipes that will make for a delicious and cozy night for two.
Simple Dinner Ideas for Two
Entrees for Two
- Air Fryer Cajun Shrimp by Wholistic Woman
- Beef Carpaccio with Truffle Vinaigrette by Caroline’s Cooking
- Butter Poached Cod with Lentils by A Day in the Life on the Farm
- Cacio e Pepe with Parmesan Frico by Pies and Plots
- Chicken Mushroom Stuffed Squash by Cindy’s Recipes and Writings
- Cheesy Chicken with Broccoli by Recipes Food and Cooking
- Easy Chicken Pesto Pasta by Brunch-n-Bites
- Filet with Crabéarnaise by A Kitchen Hoor’s Adventures
- Peppered Chicken with Saffron Polenta by Gourmet Everyday
- Sausage and Vegetable Orzo by Hot Eats and Cool Reads
- Sheet Pan Greek Chicken and Potatoes by Sunday Supper Movement
- Shrimp Biranyi by Our Good Life
- Shrimp Canneloni by Bottom Left of the Mitten
- Spaghetti Squash Pad Thai by Take A Bite Out of Boca
- Teriyaki Rice Bowl by Life Tastes Good
Desserts for Two
- Chocolate Cherry Skillet Cookie by The Bitter Side of Sweet
- Deep Dish Chocolate Chip Cookies for 2 by Hezzi-D’s Books and Cooks
- Kahlua Tiramisu for Two by That Skinny Chick Can Bake
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
|
- 6 egg roll wrappers, premade
- 1 cup cooked shrimp, thawed
- 2 garlic cloves
- 1/2 cup parsley
- 1 ounce sundried tomatoes
- 1/2 cup whole milk ricotta cheese
- 1/2 cup italian shredded cheese split
- 2 Tbs butter
- 1 Tbs flour
- 1 cup milk
- 1/4 cup parmesan cheese
Ingredients
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- Start by thawing out the shrimp.
- In a food processor place the shrimp (keep out a small handful to add into the Alfredo sauce at the end), sundried tomatoes, garlic cloves and parsley. Process until all the has been combined.
- Take the mixture and place in a bowl then add the ricotta cheese and Italian cheese. Mix all together.
- Preheat the oven to 350 degrees.
- Now start the Alfredo sauce. Start by melting the butter in a sauce pan once melted add the flour and make a roux. Now add the milk, the whole shrimp that was set aside and the Parmesan cheese. Stir to completely combine and it thickens up. In a 8x8 dish that has been greased put part 1/2 of the Alfredo into the bottom of the pan.
- Take the shrimp and ricotta mixture into 6 servings. Lay out each egg roll wrapper and spread the filling in the middle. Fold over the top edges over the filling then then one end over the filling and finally roll it up. Place into the dish seam side down.
- Lastly cover with the rest of the Alfredo sauce and the last 1/4 cup of Italian cheese.
- Put in the oven and bake for 30 minutes. Enjoy!
Sheet Pan Salmon #SundaySupper
While I’ve never been one to cook seafood at home I decided to give it a spin since I’ve been wanting to add some fish to our diets. The one that I have been making lately has been a huge hit at dinnertime and that’s what I like to call ‘Sheet Pan Salmon’.
To say that this dinner is family friendly would be an understatement. My 10 year old LOVES seafood. I was a little worried what the 3 year old would think since he can tend to be a picky eater but he gobbled up a few pieces I cut then asked for more. Even my husband who isn’t a big seafood eater liked it. For me I’ve always enjoyed seafood and salmon especially. Growing up my family was full of adventurous eaters and I’m hoping my boys will be too as I expand my home cooking skills.
The fish that I used was on sale and already came seasoned with a spicy peppercorn marinade. You can choose one already seasoned, it really added to the flavor of the dish and wasn’t overpowered by the topping I added. This will take one average sized sheet pan. Cover with tin foil then oil it so the fish doesn’t stick. Preheat oven to 400 degrees. Wash and chop the asparagus (my favorite-check out my other Sunday Supper recipe Asparagus Soup), chop the onions then put them both in a bowl. Drizzle with 1 Tbs oil, salt and pepper. Stir to coat all the veggies. Now combine the ingredients for the creamy topping: mayo, Parmesan cheese, garlic, artichoke hearts and lemon juice.
Place the fish onto the greased sheet pan. Take the asparagus mixture and layer around the salmon. Spread the mayonnaise mixture on top the salmon.  For the crunchy topping you can easily use breadcrumbs to top this off why not crush up some homemade croutons? Place it all into the preheated oven and cook for 30 minutes.
I served this meal with some mashed sweet potatoes. So sweet and creamy they were a perfect balance with the fish. And here you…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
I would like to thank this weeks Sunday Supper host Claire McEwen of Sprinkles & Spouts. For more sensational seafood recipes check these out……
25+ Best Sunday Supper Seafood Recipes
Appetizers
- Chili-Lime Scallops by Girl Abroad
- Cilantro Lime Shrimp by Simple and Savory
- Coconut Mahi Kale Salad with Citrus Dijon Vinaigrette by Gourmet Everyday
- Crab Cake Bites by A Kitchen Hoor’s Adventures
- Crab Cakes with Tartar Sauce by Palatable Pastime
- Easy Salmon Sliders by Sunday Supper Movement
- Grilled Baby Octopus by Food Lust People Love
- Manhattan Clam Chowder by Cindy’s Recipes and Writings
- Mediterranean Shrimp Bruschetta by The Weekend Gourmet
- Salmon Tartare by Caroline’s Cooking
- Smoked Salmon, Orange and Avocado Salad by Sprinkles and Sprouts
- Ten Minute Sweet and Spicy Shrimp by Jersey Girl Cooks
Main Dishes
- Cioppino by Monica’s Table
- Easy Tilapia Pomodoro Dinner by My Life Cookbook
- Frutti Di Mare by A Day in the Life on the Farm
- Lemony Salmon and Asparagus Foil Packets by Our Good Life
- New Orleans Style Barbecue Shrimp by Flour On My Face
- No Fail Beer Battered Fish by Hezzi-D’s Books and Cooks
- One Pan Mustard Crusted Halibut and Vegetables by Pies and Plots
- Pecan Crusted Cod by From the Bookshelf
- Salmon Honey-Lemon Teriyaki by Asian In America
- Saucy Cod Fillets Florentine by Turnips 2 Tangerines
- Scallops with Orange Butter Sauce by My savory spoon
- Seafood Fettuccine Alfredo by The Freshman Cook
- Seafood Laksa by Brunch-n-Bites
- Sheet Pan Salmon by Bottom Left of the Mitten
- Shrimp Salad Sandwich by Soulfully Made
- Shrimp Scampi Pasta by Crazed Mom
- Soft Shell Salmon Tacos with Mango Salsa by That Skinny Chick Can Bake
- Sweet and Sour Salmon by Cricket’s Confections
- Teriyaki Mahi Mahi with Mango Salsa by Wholistic Woman
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
| Servings |
servings
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- 1.25 pounds salmon I used a salmon brand that was already spiced with smoky peppercorn
- 1/2 cup mayonnaise
- 1/4 cup parmesan cheese I use the powder kind
- 1 tsp lemon juice
- 3 ounces artichoke hearts chopped
- 1 pound asparagus chopped
- 2 small sweet onions chopped
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 Tbs oil plus more for greasing the tin foil so fish doesn't stick
- 1/2 cup breadcrumbs I used smashed homemade croutons
Ingredients
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- On an average sized sheet pan. Cover with tin foil then oil it so the fish doesn't stick.
- Preheat oven to 400 degrees.
- Wash and chop the asparagus, chop the onions then put them both in a bowl. Drizzle with 1 Tbs oil, salt and pepper. Stir to coat all the veggies.
- Combine the ingredients for the creamy topping: mayo, Parmesan cheese, garlic, artichoke hearts and lemon juice.
- Place the fish onto the greased sheet pan.
- Take the asparagus mixture and spread around the salmon.
- Spread the mayonnaise mixture on top the salmon.
- Cover the top with breadcrumbs or crushed croutons.
- Place it all into the preheated oven and cook for 30 minutes. Enjoy!
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