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    Saucy Shrimp and Pasta


    Source of Recipe


    Judy's 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
 

 

 

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