The sauce for this dish is best if made two servings at a time. If you want more than two servings, make separate batches and serve each piping hot.
1 tablespoon salt
1 tablespoon vegetable oil
½ pound fresh spaghetti, or 1/3 pound dry
⅜ pound (1½ sticks) unsalted butter
½ pound shellfish (crabmeat, shrimp, crawfish or oysters) or ½ pound firm fleshed fish filets, cut up, or a combination of these
½ cup chopped green onions
1 tablespoon + ½ teaspoon Chef Paul Prudhomme's Seafood Magic® OR Meat Magic® OR Vegetable Magic® OR Barbecue Magic
1 tablespoon minced garlic
¾ cup warm seafood stock or water
How To Prepare
Melt 6 tablespoons of the butter in a large skillet over high heat. Add the seafood, green onions, Magic Seasoning Blend®, and garlic; cook just until seafood is cooked while vigorously shaking the pan in a back-and-forth motion (versus stirring), about 1 minute. Add the stock and the remaining 6 tablespoons of butter. Cook until butter melts, about 1 minute, continuing to shake pan. Add the spaghetti; toss and cook just until spaghetti is heated through, about 1 minute more. Remove from heat and serve immediately.
For each serving, roll spaghetti on a long fork and place on a heated serving plate. Top with remaining sauce.
Copyright ©1984 by Paul Prudhomme