Shrimps Spaghetti

 

Ingredients:

 2 lbs Skinner Spaghetti
2 large sliced Onions

1 Lbs Small Shrimps
1 teaspoon minced garlic
2 teaspoons olive oil
1 can (14 1/2 oz.) Italian-style diced tomatoes
1 Jar Ragu Garden vegetable Sauce
1 Tsp Red Chilli Powder or hot sauce

1 Tsp Cumin Powder

1 Tsp Coriander Powder

2 Zucchini ( Yellow & Green)

Salt and pepper
Shredded Parmesan cheese

Cilantro for garnishing

Preparation:

 1. In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, about 10 minutes. Drain and spray some cold water on it so the pasta doesn't stick to each other. Meanwhile, in a 10- to 12-inch frying pan over high heat, stir sliced onions and garlic in olive oil until onions are soft, about 5 minutes. Stir in tomatoes (with juice), and Ragus Garden Vegetable pasta sauce along with salt, red chilli powder, cumin and coriander powder and sliced zucchini. Bring to a boil, then reduce heat and simmer, stirring occasionally, about 5 minutes or till the zucchini is half done. Rinse and drain shrimp; add to sauce. Stir often just until opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes. Stir cooked pasta into the sauce.

Serve the pasta on a big platter and garnish it with grated cheese and cilantro.