Mama's Shrimp Spaghetti

Prep Time: 1 Hour
Yields:  8 Servings

When I first received this recipe from my friend Carol Benoit I was taken back by the use of low-fat pancake mix in this recipe. Wow, what a unique flavor that ingredient added to the dish!


5 pounds (50-60 count) shrimp, peeled and deveined, divided
1 (16-ounce) package whole wheat spaghetti, cooked
2 tbsps vegetable oil
1/2 cup low-fat pancake mix, divided
2 cups chopped onions
1/4 cup chopped bell peppers
1 tbsp minced garlic
1 (10-ounce) can Rotel tomatoes
2 (6-ounce) cans tomato paste, no salt added
2 tbsps Worcestershire sauce
5 cups water
1/2 tsp celery salt
salt substitute and black pepper to taste
granulated garlic to taste
1 cup sliced green onions
1/4 cup chopped parsley


In a 2-gallon stockpot, heat oil over medium-high heat. Add 1/4 cup pancake mix, using a wire whisk, stir until dark roux is achieved. Add remaining mix to roux and stir until blended. Add onions, bell peppers and minced garlic. Saute 3-5 minutes or until vegetables are wilted. Add Rotel and tomato paste, blending well into roux mixture. Cook 2-3 minutes, stirring occasionally. Add Worcestershire sauce and water then blend well to create slightly thickened tomato sauce. Bring to a rolling boil and reduce to simmer. Add half of shrimp and bring mixture back to simmer. Cook 30-45 minutes, stirring occasionally. Season sauce to taste using celery salt, salt substitute, pepper and granulated garlic. Add green onions, parsley and remaining shrimp. Cook an additional 5-10 minutes and serve over hot whole wheat spaghetti.