Preparation:
In a 4 1/2 quart Dutch oven bring 4 cups hot water to boiling. Add pasta; cook according to package directions. Drain well.
Meanwhile, in a large saucepan stir together tomatoes, cornstarch, parsley, sugar, Italian Seasoning, and red pepper. Cook and stir till thickened and bubbly.
Stir in shrimp. Return to boiling and cook 1 to 3 minutes or till shrimp turn pink.
Serve shrimp mixture over pasta. Garnish with fresh parsley sprigs, if desired. |
