• 3 lbs Gulf shrimp
• 1 tsp barbecue sauce
• 12 oz angel hair spaghetti
• 1 tsp parsley flakes
• 2 tsp salt
• 1 Tbsp lemon juice
• 1 tsp black pepper
• 1 Tbsp Worcestershire sauce
• ½ tsp basil
• 11/2 sticks melted butter
• ½ tsp thyme
• 12 oz Velveeta
• ¼ tsp garlic powder


1.Cook spaghetti following directions on package.

2. Wash shrimp and drain. Place in large microwave dish. Combine herbs, spices and seasoning. Sprinkle mixture over the shrimp. Add melted butter, lemon juice, Worcestershire and barbecue sauce. Pour over shrimp. Cook in microwave until shrimp are pink. Stir a couple of times during cooking.

3. Put drained spaghetti into a microwave-safe casserole dish. Add shrimp mixture and
blend together. Top with Velveeta, cut into slices. Cover and place into a preheated
350-degree oven until cheese melts.

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