Shrimp and Spaghetti my Way
From susana 17 years agoIngredients
- 1/4cup vegetable oil shopping list
- 2(8-oz) cans tomato sauce shopping list
- 1 can tomato soup shopping list
- 1-tbspn brown sugar shopping list
- ½-cup water shopping list
- 1/4-tspn dried basil shopping list
- 1-tspn black pepper shopping list
- 1-tspn crushed red pepper flakes shopping list
- olive oil - 4-tbspn shopping list
- 1-tspn salt shopping list
- 1-lb small shrimp, peeled and deveined shopping list
- 1 green bell pepper, chopped shopping list
- 1 red bell pepper, chopped shopping list
- 1 yellow bell pepper, chopped shopping list
- ½ onion, chopped shopping list
- 2-tspn cornstarch shopping list
- 1-oz cold water shopping list
- 12-oz. spaghetti shopping list
How to make it
- In a Dutch oven over medium heat, mix the oil, tomato sauce and soup, brown sugar, 1/2-cup water. red pepper flakes, and salt. Bring to a rolling boil and then immediately reduce heat to medium-low, stirring occasionally.
- Season cleaned shrimp with 1/2-tspn salt, a generous sprinkling of black pepper, and 1/2-tspn crushed red pepper flakes; mix well and reserve.
- Heat olive oil in a medium saucepan over medium-high heat and add green peppers, red peppers , yellow peppers, onion and garlic. Saute until vegies are tender and add them to the tomato sauce. Cook over medium heat and - after about 3-5 minutes - reduce heat to low and cook for 20 minutes, stirring occasionally.
- Then add seasoned reserved shrimp and cook for an additional 10 minutes.
- In a small dish, mix the cornstarch and the cold water.
- Add this mixture to the main pot to thicken the sauce right before serving.
- Cook for approximately 3 minutes after adding the thickener and serve over hot pasta immediately.
People Who Like This Dish 4
- momo_55grandma Mountianview, AR
- dooley Crossroads, TX
- angcurdy Picayune, MS
- susana Mandeville, LA
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The Rating
Reviewed by 1 people-
great tasty recipe thanks high5
momo_55grandma in Mountianview loved it
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