SHRIMPETTI
4 medium onions, chopped fine
2 tsp olive oil
2 small cans tomato sauce
2 small cans tomato paste
4 Tbsp. minced garlic
4 Tbsp. minced basil or 3 tsp. fresh
Creole seasoning to taste
Sugar to taste (optional)
2 Lbs. shrimp, peeled and deveined
32 ounces spaghetti
Garlic Bread
In a large Dutch oven set over medium high heat, sauté
onions in olive oil until translucent.
Add tomato sauce and paste and cook until paste is melted. Add 6 cups water; bring to a boil. Add garlic, basil, Creole seasoning and
sugar. Reduce heat to low; cook for two
hours. Just before the sauce completes
cooking, cook the spaghetti according to package directions. Drain; reserve 2 cups of the cooking
water. Add shrimp to sauce; increase
heat to medium and cook until shrimp are pink, about 8 minutes. Add pasta to pot with shrimp and sauce. Toss thoroughly to coat, adding pasta cooking
water as necessary if mixture becomes too thick. Correct seasoning with Creole seasoning. Serve with garlic bread.
Serves 8
Serves 8
