Tonight'z grind'z <img src="/forum/images/graemlins/facelick.gif" alt="" />
tablespoons olive oil
3 cloves garlic, crushed
3 cups Prego® Roasted Garlic & Herb Italian Sauce
1/2 teaspoon crushed red pepper
1 pound fresh or thawed frozen medium shrimp, peeled and deveined
1 package (10 ounces) Pepperidge Farm® Garlic Bread
1 package (16 ounce) spaghetti, cooked and drained (about 8 cups)
3 tablespoons minced fresh Italian parsley
Heat the oven to 400°F. for the bread.
Heat the oil in a 12-inch skillet over medium heat. Add the garlic and cook until it's golden.
Stir the sauce and red pepper in the skillet and heat to a boil. Reduce the heat to low. Add the shrimp and cook for 5 minutes or until they're cooked through.
Meanwhile, bake the bread according to the package directions.
Toss the spaghetti with the shrimp mixture. Sprinkle with the parsley. Cut the bread into 2-inch diagonal slices. Serve the bread with the spaghetti mixture.
And a desent chardonnay and some desert and you got it made. <img src="/forum/images/graemlins/cheers.gif" alt="" /> <img src="/forum/images/graemlins/beer.gif" alt="" />
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