2 - 12 ounce packages frozen, large cocktail shrimp
1 - 16 ounce cans whole tomatoes, cut up
2 - 6 ounce cans tomato paste
1 cup water
3 tablespoons minced parsley
2 cloves garlic, minced
1 tablespoon sugar
1½ teaspoons Italian seasoning
1 teaspoon salt
1 teaspoon basil
¼ teaspoon pepper
Place all ingredients, except shrimp, into slow cooking pot. Stir to combine. Cover and cook at Setting # 3 for 7 to 9 hours or at Setting # 5 for 3 to 4 hours.
Thaw shrimp by running under cold water. Stir shrimp into sauce, cover and continue cooking for up to 30 – 45 minutes. Reduce heat to Setting # 2 for serving. Serve over hot cooked pasta with grated Parmesan cheese.
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