Ingredients
12 ounces uncooked spaghetti1-1/2 pounds uncooked medium shrimp, peeled and deveined1 teaspoon minced garlic3 tablespoons olive oil, divided1/2 pound sliced fresh mushrooms1/2 cup chopped onion2 cans (14-1/2 ounces each) diced tomatoes, undrained3 tablespoons tomato paste2 tablespoons minced fresh basil1 teaspoon sugar1 teaspoon dried oregano1/4 to 1/2 teaspoon crushed red pepper flakes
Preparation
Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute shrimp and garlic in 1 tablespoon oil until shrimp turn pink. Remove and set aside.
In the same skillet, saute mushrooms and onion in remaining oil until mushrooms are lightly browned. Stir in the tomatoes and tomato paste. Bring to a boil. Reduce heat to low. Add the shrimp, basil, sugar, oregano and red pepper flakes.
Cook, uncovered, for 5-10 minutes or until heated through. Drain spaghetti; top with shrimp mixture.
