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Shrimp and Pasta


Thursday, January 01, 2004
4 servings, approximately 1 ½ cups each
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.
Nutrition Facts:
285 calories, 23.5g protein, 41gm carbohydrate, 2.5g fat, 0.4g saturated fat, 130mg cholesterol, 3.4g fiber, 440mg sodium
Adapted recipe by Chef Dennis Berno
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