Saucy Shrimp and Pasta

I so love seafood’s anyway how to cook it. I can eat them all day without getting tired of it. I missed it though for we don’t have much seafood’s around here compare back home. But hey, I will be there in about 2 days and I am going to enjoy all those foods that I miss so much. This pictures I attached here it’s honestly so delicious, that all I can tell you. If you would like to try to make it, feel free to do so.

Here’s the recipe;

Ingredients:

Dash ground red pepper
3 cups hot cooked spaghetti
1 tablespoon snipped fresh parsley or 1 teaspoon dried parsley flakes
1 14-1/2-ounce can Italian-style stewed tomatoes
1/2 teaspoon dried Italian seasoning, crushed
Fresh parsley sprigs (optional)
1 pound fresh or frozen shrimp in shells
4 teaspoons cornstarch
1/2 teaspoon sugar

Steps:
1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse; pat dry with paper towels. Set aside.

2. In a large saucepan stir together tomatoes, cornstarch, snipped parsley, sugar, Italian seasoning, and ground red pepper. Cook and stir until thickened and bubbly.

3. Stir in shrimp. Return to boiling; cook for 1 to 3 minutes more or until shrimp are opaque.

4. Serve shrimp mixture over hot cooked spaghetti. Garnish with fresh parsley sprigs, if desired. Makes 4 servings.

5. *Note: To remove the black vein that runs along the back of a shrimp, use a sharp knife to make a slit from the head to the tail end. Then hold the shrimp under cold water to rinse away the vein.