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Spaghetti With Red Clam Sauce Recipe
|Green onions||1 Bunch (100 gm), chopped|
|Green bell peppers||2 Medium, chopped|
|Onion||1 Medium, chopped|
|Celery ribs||4 , chopped|
|Garlic||3 Clove (15 gm), chopped|
|Imitation bacon bits||3 Teaspoon|
|Margarine||1⁄2 Cup (8 tbs) (About 1 Stick)|
|Medium shrimp||4 Pound, peeled and deveined|
|Black pepper||To Taste|
|Red pepper||To Taste|
|Velveeta cheese||8 Ounce, cubed (No Substitutes)|
|Canned cajun style tomatoes||16 Ounce|
|Tomatoes with green chiles||1 Can (10 oz)|
|Tomato sauce with mushrooms||1 Can (10 oz)|
|Chopped parsley||To Taste|
|Spaghetti||26 Ounce, cooked and drained|
Calories 640 Calories from Fat 146
% Daily Value*
Total Fat 16 g25.2%
Saturated Fat 4.1 g20.3%
Trans Fat 0 g
Cholesterol 285.3 mg95.1%
Sodium 905.2 mg37.7%
Total Carbohydrates 72 g23.9%
Dietary Fiber 2.8 g11.2%
Sugars 6.7 g
Protein 54 g108.7%
Vitamin A 42.4% Vitamin C 69.9%
Calcium 31% Iron 45.1%
*Based on a 2000 Calorie diet
Season the shrimp with black pepper, crushed red pepper and salt to taste.
Add the seasoned shrimp to the sauteed vegetables; simmer for 15 minutes, stirring frequently.
Add the Velveeta cheese; cook until melted, stirring frequently.
Add the tomatoes, tomatoes with green chiles, tomato sauce and parsley to the shrimp mixture; simmer over very low heat for 20 minutes.
Fold the spaghetti into the shrimp mixture.
Simmer, covered, for about 10 minutes.