Saucy Shrimp and Pasta
Easy and tasty!
tomatoes, stewed, canned
or 1 tablespoon fresh parsley, snipped
red pepper flakes
frozen, peeled and deveined
fresh, for garnish
In a 4½ quart Dutch oven bring 4 cups hot water to boiling.
Add pasta; cook according to package directions.
Meanwhile, in a large saucepan stir together tomatoes, cornstarch, parsley, sug ar, Italian Seasoning, and red pepper.
Cook and stir until thickened and bubbly.
Stir in shrimp.
Return to boiling and cook 1 to 3 minutes or until shrimp turn pink.
Serve shrimp mixture over pasta.
Garnish with fresh parsley sprigs, if desired.