Saucy Shrimp and Pasta - - Baby and parenting forums and reviews
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#1 of 1 Old 10-09-2001, 12:20 AM - Thead Starter
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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
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