Cajun Spaghetti

• servings: 5 servings
• active time: 25 minutes
• total time: 1 hour 5 minutes

Ingredients

½ cup vegetable oil

8 ounces tomato sauce

1 ¼ cups water

¼ teaspoon dried basil

1 teaspoon ground black pepper

1 teaspoon crushed red pepper flakes

1 teaspoon salt

1 pound small shrimp, peeled and deveined

2 tablespoons vegetable oil

1 green bell pepper, chopped

1 red bell pepper, chopped

½ onion, chopped

3 cloves garlic, minced

2 teaspoons cornstarch

2 tablespoons cold water

12 ounces spaghetti

8 green onions, minced

Directions

Mix 1/2 cup oil, tomato sauce, 1 1/4 cups water, basil, 1/2 teaspoon black pepper, 1/2 teaspoon crushed red pepper flakes, and 1/2 teaspoon salt in a 4- to 6-quart pot over medium heat. Bring to a boil, then reduce heat to medium-low; stir occasionally.

Meanwhile, season shrimp with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon crushed red pepper flakes; mix thoroughly and set aside.

Warm 2 tablespoons oil in a medium saucepan over medium-high heat. Add green bell pepper, red bell pepper, onion, and garlic. Cook and stir until slightly softened, 3 to 5 minutes.

Add vegetables to tomato sauce and cook over medium heat for 3 minutes. Reduce heat to low and cook, stirring occasionally, for 20 to 25 minutes.

When sauce has 7 to 10 minutes to cook until completion, add seasoned shrimp to sauce; mix well. Bring heat to medium and stir occasionally.

Mix cornstarch and 2 tablespoons cold water in a small bowl; add mixture to sauce when sauce has 2 minutes left until completion and mix well.

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain and place in a serving bowl.

Pour sauce over pasta and sprinkle with green onions.

Nutrition

• Calories: 585 kcal
• Total Fat: 25 g
• Saturated Fat: 3 g
• Unsaturated Fat: 0 g
• Cholesterol: 138 mg
• Sodium: 845 mg
• Total Carbohydrate: 61 g
• Dietary Fiber: 5 g
• Total Sugars: 6 g
• Protein: 29 g