Ingredients
1 can (14-1/2 ounces) Italian diced tomatoes, undrained1 can (6 ounces) tomato paste1/2 to 1 cup water2 garlic cloves, minced2 tablespoons minced fresh parsley1/2 teaspoon salt1 teaspoon dried oregano1/2 teaspoon dried basil1/4 teaspoon pepper1 pound uncooked shrimp (26-30 per pound), peeled and deveined3/4 pound spaghetti, cooked and drainedShredded Parmesan cheese, optional
Preparation
In a 3-qt. slow cooker, combine the first 9 ingredients. Cover and cook on low for 3-4 hours.
Stir in shrimp. Cover and cook on high 15-25 minutes, just until shrimp turn pink. Serve with spaghetti. Sprinkle with cheese if desired.
