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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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In Galesburg, Illinois, Sue Mackey simmers a flavorful marinara sauce for most of the day. Then shortly before mealtime, she simply adds cooked shrimp, which merely require being heated through. Served over spaghetti, it makes a delicious dressed-up main dish. Ingredients:
1 can (14-1/2 ounces) italian diced tomatoes, undrained |
1 can (6 ounces) tomato paste |
1/2 to 1 cup water |
2 garlic cloves, minced |
2 tablespoons minced fresh parsley |
1 teaspoon salt |
1 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/4 teaspoon pepper |
1 pound uncooked medium shrimp, peeled and deveined |
1 pound spaghetti, cooked and drained |
shredded parmesan cheese, optional |
Directions:
1. In a 3-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 3-4 hours.
2. Stir in shrimp. Cover and cook 20 minutes longer or just until shrimp turn pink. Serve with spaghetti. Sprinkle with cheese if desired. Yield: 6 servings.
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