6 oz. spaghetti
2 (14 1/2 oz.) cans stewed tomatoes
1 (6 oz.) can tomato paste
1/2 c. chopped onion
1 tsp. oregano
1 tsp. basil
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 c. chopped green pepper

Cook spaghetti; drain and keep warm. In saucepan combine undrained tomatoes, tomato paste, onion, oregano, basil, red pepper, garlic powder, and thyme. Cook, uncovered, over medium-low heat 10 minutes or until mixture thickens slightly, stirring occasionally. Add shrimp and green pepper; cool, uncovered, 10 minutes or until shrimp are no longer pink, stirring occasionally. Serve over spaghetti.