Spaghetti With Red Clam Sauce
|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|
Saute the first 6 ingredients in the margarine in a large skillet until vegetables are tender-crisp.
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.