When I picked this recipe, I really thought it would be a four- or five-star entrée; however, we gave it just three and a half stars. It tasted fairly good, and I'd possibly make it again sometime in the future. My daughter didn't like it, which I found a little odd. The dish is basically spaghetti with shrimp in the sauce, and my daughter likes both shrimp and spaghetti; I guess she just doesn't like both of them together. I enjoyed the particular blend of spices in the sauce; however, my husband thought the meal had a very subtle taste. He prefers stronger flavors. The meal was visually appealing - shrimp in a well-seasoned tomato sauce over top a mound of spaghetti. According to my rating scale, I guess I could say that it was definitely pretty good, but not quite yummy. Try it and see what you think!
Have a good week and good eating!
Allison
SHRIMP MARINARA½
6 servings
Ingredients:
1 can (14-½ oz.) Italian diced tomatoes, undrained
1 can (6 oz.) tomato paste
1 cup water
2 garlic cloves, minced
2 tsp. parsley flakes
1 tsp. salt
1 tsp. oregano leaves
½ tsp. basil leaves
¼ tsp. pepper
1 lb. fresh or frozen shrimp, cooked and peeled (and deveined, if desired)
1 lb. spaghetti, cooked and drained
Preparation:
In a slow cooker, combine first nine ingredients. Cover and cook on low for 3-4 hours. Stir in shrimp. Cover and cook 20 minutes longer until shrimp is heated through. Serve over spaghetti.
Go To Page: 1
