1 lg. onion, chopped (approximately 1 c.)
1/2 clove garlic, minced
2 tbsp. butter
1 (1 1/2 lb.) bag frozen deveined shelled, raw shrimp
1 (16 oz.) can tomatoes
1 (6 oz.) can tomato paste
1 1/4 tsp. oregano
1 tsp. salt
1 bay leaf
1 tbsp. sugar
1 (6 to 8 oz.) can sliced mushrooms, drained
1 (8 oz.) box spaghetti, cooked, drained and tossed with 1 tbsp. butter

Saute onion and garlic in butter until soft. If using the frozen shrimp, add now and continue. Cook over medium heat 10 minutes, stirring often. Stir in rest of ingredients and simmer 20 minutes or longer.

If using fresh shrimp (much better), have them ready shelled, deveined and cut into 1/2 to 3/4 inch pieces. Add after sauce has simmered 10 minutes. Continue simmering until shrimp are done. Remove bay leaf and serve over pasta, cooked and tossed with butter. Serves 4 to 6. Approximately 400 calories per serving.