Shrimp in herbed tomato pasta sauce makes a tasty weeknight supper.
1 pound fresh or frozen shrimp in shells
1 14-1/2-ounce can Italian-style stewed tomatoes
4 teaspoons cornstarch
1 tablespoon snipped fresh parsley or 1 teaspoon dried parsley flakes
1/2 teaspoon sugar
1/2 teaspoon dried Italian seasoning, crushed
Dash ground red pepper
3 cups hot cooked spaghetti
Fresh parsley sprigs (optional)
Thaw shrimp, if frozen. Peel and devein shrimp. Rinse; pat dry with paper towels. Set aside.
In a large saucepan stir together tomatoes, cornstarch, snipped parsley, sugar, Italian seasoning, and ground red pepper. Cook and stir until thickened and bubbly.
Stir in shrimp. Return to boiling; cook for 1 to 3 minutes more or until shrimp are opague.
Serve shrimp mixture over hot cooked spaghetti. Garnish with fresh parsley sprigs, if desired. Makes 4 servings.
*Note: To remove the black vein that runs along the back of a shrimp, use a sharp knife to make a slit from the head to the tail end. Then hold the shrimp under cold water to rinse away the vein.Source: Better Homes and Gardens