2 (15. ea.) cans low-sodium stewed tomatoes
1 (6 oz.) can low-sodium tomato paste
1/2 cup coarsely chopped onion
1 tsp. dried oregano, crushed
1 tsp. dried basil, crushed
1/4 to 1/2 tsp. crushed red pepper
1/4 tsp. garlic powder
1/4 tsp. dried thyme
1 (16 oz.) pkg. frozen peeled and deveined shrimp
1/2 cup chopped green pepper
hot cooked spaghetti

Combine undrained tomatoes, tomato paste, onion, oregano, basil, red pepper, garlic powder and thyme. Bring to boiling; reduce heat. Cook, uncovered, over medium-low heat 10 minutes or until mixture thickens slightly, stirring occasionally.

Add shrimp and green pepper; cook, uncovered, 10 minutes or until shrimp are no longer pink, stirring occasionally. Serve over spaghetti.

Serves 6.