Spaghetti & Shrimp Sauce
Yield
4 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
fresh |
|
| 2 | each |
onions
small-sized, chopped |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | cup |
vegetable oil
|
|
| ¼ | cup |
romano cheese
|
*
|
| 2 | each |
garlic cloves
minced |
|
| 1 | each |
green bell peppers
chopped |
|
| ⅛ | teaspoon |
oregano
|
|
| 1 | pound |
spaghetti
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
fresh |
|
| 2 | each |
onions
small-sized, chopped |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 59 | ml |
vegetable oil
|
|
| 59 | ml |
romano cheese
|
*
|
| 2 | each |
garlic cloves
minced |
|
| 1 | each |
green bell peppers
chopped |
|
| 0.6 | ml |
oregano
|
|
| 453.6 | g |
spaghetti
|
|
Directions
Boil shrimp until barely tender.
Shell and devien. Sauté garlic, onions, green pepper, salt, pepper, and oregano in oil until onions are soft.
Add cooked shrimp. Stir and cook over low heat for 10 minutes.
Cook spaghetti until al dente, drain, toss with shrimp sauce. Serve with romano cheese.
