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Catholic Recipe: New Orleans Shrimp and Spaghetti


  • 1/2 cup oil
  • 1/2 cup chopped scallions
  • 2 lb. shrimp cooked, cleaned and deveined
  • 2 tsp. grated lemon peel
  • 1 tbl. lemon juice
  • 1/4 cup sliced pitted ripe olives
  • 1/2 lb. thin spaghetti cooked
  • salt and pepper


Prep Time: 20 minutes

Difficulty: • •

Cost: $$$$

For Ages:15+

Origin: USA


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A delicious and simple alternative to meat spaghetti.


Heat oil over moderate heat; add scallions. Cook about 5 minutes; add shrimp, lemon peel, salt and pepper. Cook until heated through; stir in lemon juice. Add olives and spaghetti; mix well.

Recipe Source: Holy Housewifery Cookbook by Ethel Marbach, Abbey Press, Saint Meinrad, Indiana, 1968