Saucy Shrimp and Pasta
Source of Recipe
4 ounces thin Spagetti
1 14½ oz. can Italian style stewed tomatoes
4 t. cornstarch
1 t. parsely flakes
½ t. sugar
½ t. Italian seasoning
dash of ground red pepper
1 16 oz. package frozen peeled and deveined shrimp(I use 30to40 count)
In a 5 quart Dutch oven bring 4 cups of water to boiling. Add pasta and cook according to package directions. Drain well.
In a large sauce pan stir together tomatoes, cornstarch, parsley, sugar, Italion seasoning, and red pepper. Cook and stir till thickened and bubbly.
Stir in shrimp. Return to boiling and cook shrimp 1 to 3 minutes or till shrimp turn pink.
Serve shrimp misture over pasta.
Makes 4 servings