 | | Directions | 1. Mix tomatoes, tomato paste, water, sugar, basil, garlic powder, oregano, salt and red pepper in large saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer, uncovered, 20 minutes, stirring occasionally.
2. Meanwhile, cook pasta as directed on package, adding shrimp during last 3 minutes of cooking. Drain. Return pasta and shrimp to saucepot.
3. Pour tomato sauce over shrimp and pasta. Toss gently to coat well. Serve immediately with shredded Parmesan cheese, if desired. |
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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6
|  | | Ingredients | | - | | 1 can (14 1/2 ounces) diced tomatoes, undrained |
| - | | 1 can (6 ounces) tomato paste |
| - | | 1 cup water |
| - | | 2 teaspoons sugar |
| - | | 1 teaspoon McCormick® Basil Leaves |
| - | | 1 teaspoon McCormick® Garlic Powder |
| - | | 1 teaspoon McCormick® Oregano Leaves |
| - | | 1/2 teaspoon salt |
| - | | 1/4 teaspoon McCormick® Red Pepper, Crushed |
| - | | 8 ounces pasta, such as linguine or spaghetti |
| - | | 1 pound medium shrimp, peeled and deveined |
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| | Nutrition (per serving) | Calories: 245 Calories
Fat: 1 Grams
Protein: 20 Grams
Cholesterol: 112 Milligrams
Carbohydrates: 39 Grams
Sodium: 482 Milligrams
Fiber: 3 Grams
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