This recipe is from my husband’s mom, Nancy. She has made this fabulous dish for us many times, and I recommend it highly. Enjoy!
SHRIMP MARINARA SAUCE
3 or 4 large cloves of Garlic, halved
2 tablespoons Olive Oil
1 28 oz. can Crushed Italian Tomatoes
¼ teaspoon Black Pepper (or to taste)
½ to 1 teaspoon dry Basil
2 fresh Basil leaves (optional)
½ to 1 teaspoon dry Parsley
½ medium green Bell Pepper, chopped
1 ½ to 2 teaspoons Salt (or to taste)
1 cup Water
1 to 2 pounds raw Shrimp, cleaned and deveined
1 pound Spaghetti
In a 3-quart saucepan, sauté garlic in oil until golden; remove and discard.
Carefully add tomatoes to pan. Add pepper, basil, parsley, and green pepper.
Simmer on low heat for about 30 minutes.
Add salt to taste, along with one cup water. Bring to fast boil and add shrimp.
Reduce heat to low and cook for 5 to 8 minutes. Shrimp will turn bright pink.
Do not overcook.
Cook spaghetti according to package directions. Serve covered with sauce.
Serves 4 to 6 people.