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Shrimp Bucktown


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  • 1 lb. spaghetti
  • 1 Tbsp. butter
  • 1 Tbsp. oil
  • 1/2 pound mushrooms, sliced
  • 1-1/2 pounds medium shrimp, deveined and shelled
  • 2 to 3 frozen or canned artichoke hearts, quartered
  • 1/4 pound cooked ham, diced
  • 1/2 cup butter
  • 2/3 cup heavy cream
  • 1 cup grated parmesan cheese
  • Salt and Freshly ground pepper
  • Parsley for garnish


Servings 4


Step 1

Cook spaghetti in a large pot of boiling, salted water until al dente. Drain, but keep hot.

Meanwhile, in a saute pan, heat butter and oil and saute mushrooms until soft. Add shrimp, artichoke hearts and ham; cook until shrimp are pink and cooked through.

To make sauce: Heat butter and cream in saucepan until butter is melted. Remove from heat. Add cheese, salt and pepper. Stir until blended and fairly smooth.

To assemble: Toss spaghetti with sauteed shrimp, ham and vegetables. Place in serving dish and top with sauce. May sprinkle with finely cfhopped parsley and/or more parmesan cheese.

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