Mexican Spaghetti
"This is a twist on a recipe from Better Homes and Garden's cook book. I enjoy the black olives, shrimp and the extra tomato sauce in this recipe. The original recipe had ground chicken, which is good, but I like the shrimp."
Serves6
Preparation Time15 min
Cooking Time25 min
Type of DishPasta
Ingredients
- 1 pound Shrimp, 91-100 count, shelled, deveined, raw and thawed
- 1 pound Spaghetti, broken
- 1 24 Ounce jar salsa, mild and chunky
- 1 15 ounce can Tomato sauce
- 1 15 ounce can Corn, drained
- 1 3.8 ounce can Black olives, sliced and drained
- 1 .85 ounce package Chicken taco seasoning
- 1 cup Gruyere cheese, grated
- 2 tablespoons Vegetable oil
- 6 cups Water
Instructions:
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In a stockpot, add the water. Bring to a boil. Then turn down heat to medium-low and add the spaghetti. Cook according to manufacturers instructions. When done, drain and set aside.
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In a saute pan, add 2 tablespoons of the oil and heat over medium heat. When hot, add the shrimp and saute until just translucent. Drain on paper towels and set aside.
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In the stockpot, add the salsa, corn, tomato sauce and olives and bring to a simmer over medium heat. Simmer for 5 minutes. When done, add the spaghetti and seasonings,stir, and simmer for about 5 minutes and warm through. The last 2-3 minutes stir in the shrimp and warm the shrimp.
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Serve on a plate or in bowls and garnish with the cheese.
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