¾ lb. raw shrimp, peeled and deveined1 can (14.5 oz.) stewed tomatoes, diced 4 tsp. cornstarch 1 tsp. dried parsley 1 tsp. sugar 1 ½ tsp. dried Italian seasoning 1 tsp. minced garlic 1 tsp. red pepper flakes 3 C. cooked spaghetti
Thaw shrimp if frozen. Rinse, pat dry and set aside. In a large saucepan combine next 6 ingredients (tomatoes, cornstarch, parsley, Italian seasoning, garlic and red pepper). Cook over medium-high heat stirring until thick and bubbly. Add shrimp, bring to a boil. Cook for 2-3 minutes or until shrimp are opaque. Toss shrimp with spaghetti and serve.