Shrimp and Spaghetti
(My Way)

1/4cup vegetable oil
2(8-oz) cans tomato sauce
1 can tomato soup
1-tbspn brown sugar
½-cup water
1/4-tspn dried basil
1-tspn black pepper
1-tspn crushed red pepper flakes
olive oil - 4-tbspn
1-tspn salt
1-lb small shrimp, peeled and deveined
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
½ onion, chopped
2-tspn cornstarch
1-oz cold water
12-oz. Spaghetti

In a Dutch oven over medium heat, mix the oil, tomato sauce and soup, brown sugar, 1/2-cup water. red pepper flakes, and salt. Bring to a rolling boil and then immediately reduce heat to medium-low, stirring occasionally. Season cleaned shrimp with 1/2-tspn salt, a generous sprinkling of black pepper, and 1/2-tspn crushed red pepper flakes; mix well and reserve. Heat olive oil in a medium saucepan over medium-high heat and add green peppers, red peppers , yellow peppers, onion and garlic. Sauté until veggies are tender and add them to the tomato sauce. Cook over medium heat and - after about 3-5 minutes - reduce heat to ow and cook for 20 minutes, stirring occasionally. Then add seasoned reserved shrimp and cook for an additional 10 minutes. In a small dish, mix the cornstarch and the cold water. Add this mixture to the main pot to thicken the sauce right before serving. Cook for approximately 3 minutes after adding the thickener and serve over hot pasta immediately.
Susana in Louisiana

http://www.nancyskitchen.com