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SC: Shrimp Marinara

Source of Recipe

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SC: Shrimp Marinara

Tasteofhome.com
Adapted from Quick Cooking November/December 1998
Not yet rated.
Prep: 30 min. Cook: 3 hours 20 min.
Yield: 6 servings.

In Galesburg, Illinois, Sue Mackey simmers a flavorful marinara sauce for most of the day. Then shortly before mealtime, she simply adds cooked shrimp, which merely require being heated through. Served over spaghetti, it makes a delicious dressed-up main dish.

Ingredients:
� 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
� 1 can (6 ounces) tomato paste
� 1/2 to 1 cup water
� 2 garlic cloves, minced
� 2 tablespoons minced fresh parsley
� 1/4 teaspoon salt
� 1 teaspoon dried oregano
� 1/2 teaspoon dried basil
� 1/4 teaspoon pepper

� 1 pound uncooked medium shrimp, peeled and deveined
� 3/4 pound spaghetti, cooked and drained
� Shredded Parmesan cheese, optional

Directions:
1. In a 3-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 3-4 hours.

2. Stir in shrimp. Cover and cook 20 minutes longer or just until shrimp turn pink. Serve with spaghetti. Sprinkle with cheese if desired.

1 serving equals 328 calories, 2 g fat (trace saturated fat), 92 mg cholesterol, 481 mg sodium, 54 g carbohydrate, 3 g fiber, 22 g protein.