Saucy Shrimp And Pasta

• 3 c. hot cooked spaghetti
• 1 lb. fresh or frozen shrimp in shells
• 1 14-1/2 oz. can Italian-style stewed tomatoes
• 4 tsp. cornstarch
• 1 Tbsp. snipped fresh parsley or 1 tsp. dried parsley flakes
• 1/2 tsp. sugar
• 1/2 tsp. dried Italian seasoning, crushed
• Fresh parsley sprigs (optional)
• Dash ground red pepper

1. Thaw shrimp, if frozen.
2. Peel and devein shrimp.
3. Rinse; pat dry with paper towels.
4. Set aside.
5. In a large saucepan, stir together tomatoes, cornstarch, snipped parsley, sugar, Italian seasoning, and ground red pepper.
6. Cook and stir until thickened and bubbly.
7. Stir in shrimp.
8. Return to boiling; cook for 1 to 3 minutes more or until shrimp are opaque.
9. Serve shrimp mixture over hot cooked spaghetti.
10. Garnish with fresh parsley sprigs, if desired.

italianstyle stewed, cornstarch, parsley, sugar, italian seasoning, parsley sprigs, ground red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=115188 (may not work)