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Jean-Paul Bourgeois Shrimp Spaghetti

  • Difficulty Easy
  • Time 30 minutes
Shrimp Spaghetti Recipe

Date night? Weeknight? Whatever you’re cooking for, this approachable recipe from Chef Jean-Paul Bourgeois is sure to be a knockout thanks to Jean-Paul’s Submarine blend. With a perfect mix of citrus, savory, and a little heat, this blend can easily be added to any seafood dish to bring the flavor. 


  • 2 lbs medium-size shrimp peeled and deveined 
  • 1 lb dried spaghetti (sub out pasta of your choice)
  • 3 tablespoons Jean-Paul Bourgeois Sub Marine Blend
  • 2 tablespoons unsalted butter (for shrimp saute)
  • 2 tablespoons extra virgin olive oil 
  • 1/4 cup parmesan cheese
  • 1/2 lemon, juiced 
  • 1/4 cup green onions, sliced
  • 2 tablespoons parsley, finely chopped
  • 3 tablespoons kosher or sea salt 
  • 1 tablespoons butter (to finish the sauce)
  • *1 cup reserved pasta water


  1. In a large pot, boil water with salt.
  2. Add pasta and cook until recommended time on the bag. I prefer to boil pasta for 2-3 minutes less than the recommended time since I prefer to finish the pasta cooking in the sauce and saute pan. (*Pro-tip, once the pasta is cooked reserve a 1 cup of pasta water. The starches from the pasta that has been cooked in this water help thicken the sauce in the pan)
  3. In a large saute pan, melt butter on medium-high heat.
  4. Add shrimp and submarine blend. Saute shrimp in the butter and Sub Marine blend just until the shrimp starts to turn pink and curl.
  5. Add your cooked pasta into the pan with the reserved pasta water and 1 tablespoon of butter. Cook pasta and shrimp on high heat while constantly gently stirring the pasta and shrimp.
  6. After a minute or two, the sauce will thicken and begin to coat the noodles. At this point, remove from heat. 
  7. Add cheese, parsley, green onion, and lemon juice. Fold these ingredients into the mixture to finish the dish. 
  8. To garnish, sprinkle a light coating of Submarine blend on top of the entire pasta.

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