Ingredients

• 0.5 cups vegetable oil
• 8 ounces tomato sauce
• 1.25 cups water
• 0.25 teaspoons dried basil
• 1 teaspoon ground black pepper
• 1 teaspoon crushed red pepper flakes , Optional
• 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 greens onions , minced

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 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.
6. 6 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.
7. 7 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.
8. 8 Pour sauce over pasta and sprinkle with green onions.

Nutrition per serving