1/2 tsp. each white pepper, onion powder, cayenne pepper, paprika, dried thyme, freshly ground black pepper
1 tbsp. unsalted corn oil butter
3 tbsp. defatted chicken stock
3 green onions, chopped (about 1/2 c.)
3 oz. peeled med. shrimp
3 cloves garlic, minced
1 (8 oz.) can oysters, liquid reserved and chopped
1/3 lb. spaghetti, cooked and drained (about 3 c.)

Mix spices in small bowl. Melt butter in large skillet. Add stock, spice mixture, onions, shrimp, and garlic. Cook over medium high heat, vigorously shaking pan in a back and forth motion until shrimp turn pink, about 1 minute.

Add oysters and their liquid. Cook, continuing to shake pan, until oysters are heated, about 1 minute. Add spaghetti; toss and cook until heated through, about 1 minute. Serve immediately. Serves 4.