Ingredients
1 (14.5 ounce) can Italian diced tomatoes, undrained
1 (6 ounce) can tomato paste
1/2 cup water
2 garlic cloves, minced
2 tablespoons minced fresh parsley
1 teaspoon salt (optional)
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 pound fresh or frozen shrimp, cooked, peeled and deveined
1 pound spaghetti, cooked and drained
shredded Parmesan cheese (optional)
Preparation
In a slow cooker, combine the first nine ingredients. Cover and cook on low for 3-4 hours.
Stir in shrimp. Cover and cook 20 minutes longer or just until shrimp are heated through. Serve over spaghetti. Garnish with Parmesan cheese if desired.
