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This recipe can satisfy a number of meal occasions. It's quick and easy so you can prepare it for a weeknight dinner. Yet it's also perfect for casual entertaining as it is packed with flavor and a touch of heat from the Italian herbs and crushed red pepper. Use jumbo shrimp if you want to make it impressive!
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
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.
Meanwhile, cook pasta as directed on package, adding shrimp during last 3 minutes of cooking. Drain. Return pasta and shrimp to saucepot.
Pour tomato sauce over shrimp and pasta. Toss gently to coat well. Serve immediately with shredded Parmesan cheese, if desired.
(Amount per serving)
I loved this recipe. I used jumbo shrimp and served it over angel hair pasta. My company loved it.
Was this helpful?
I was really hoping to love this dish but it fell short for me. The tomato blend seemed light & maintained a chunky base in the photos. Unfortunately once you cook it down it becomes very thick which stuck in chunks to my pasta and shrimp. The flavors were good just not what I anticipated. I actually believe if I ever try the recipe again I will omit the paste completely and definitely cut cooking time down, 20 minutes destroys the tomatoes.
I haven't tried this, but in looking at the ingredients, it will work for people who follow the Paleo diet or people would have a gluton intolerance. Replace Pasta with Julienne prepared Zucchini or Spaghetti Squash.