2 tbsp olive oil
1 1/2 lbs large shrimp, peeled, deveined
1 tsp. dried Italian seasoning
1 tsp. crushed red pepper flakes
1 lg onion, chopped
3 minced garlic cloves
1 (24 oz jar) marinara sauce
1 (14-1/2 oz can) diced tomatoes with basil, garlic, and oregano
1/2 water
1 lb debearded mussels
1 lb spaghetti
2 tbsp. chopped fresh parsley

In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add shrimp, 1/2 tsp Italian seasoning, and 1/4 tsp pepper flakes. Cook, stirring, until opaque, about 4 min. Remove from pan, reserve. In same skillet, heat remaining oil over medium heat. Add onion, garlic and remaining 1/2 tsp seasoning, cook, stirring until softened. Add sauce, tomatoes and their juices, water and remaining pepper flakes. Bring to boil, reduce heat to med-low. Cover, simmer 15 min.

Add mussels, cook until opened, about 10 minutes. Discard any mussels that don't open. Cook pasta as directed, drain.

Stir shrimp into sauce mix, cook until heated through. Toss with pasta. Sprinkle with parsley.

Submitted by: Sherry Monfils