My Slow Cooker Organic Spaghetti Sauce recipe is perfect for days like this! I can mindlessly get out my slow cooker, pour in two cans of organic tomato sauce along with a can of water, shake in some spices, turn it on, and dinner’s good to go!
All my husband has to do when he comes home from work is boil the organic pasta (although I usually do this myself just before dinner), and serve the spaghetti.
I usually keep it simple, and top our spaghetti with sauteed veggies. But on this particular day, I was craving protein. . . and out of ground beef.
Luckily however, I had some frozen, wild-caught shrimp in the freezer which I had purchased a few months ago. So I decided to get fancy and cooked some shrimp!
I used this video for a quick lesson in deveining shrimp. While it’s definitely extra work to prep shrimp, it is so worth it when you know you will get to eat this. . .
After shelling and cleaning them, I sprinkled the shrimp with garlic powder and cayenne pepper (use paprika if you don’t like spicy).
The fun part was throwing them in the skillet and sauteing them for JUST 5 minutes.
I have to admit, it was a struggle to resist eating them all before dinnertime. But I somehow managed to control myself after sampling just two of them.
There you have it- Organic Spaghetti With Spicy Shrimp, aka Delicious!
Slow Cooker Organic Spaghetti Sauce
2 cups wild-caught shrimp, thawed and deveined
1/2 t. cayenne pepper or paprika
1 t. garlic powder
1 T. oil
1 t. salt
Sprinkle cayenne pepper (or paprika) and garlic powder onto shrimp.
Heat oil in skillet.
When oil starts smoking, add shrimp.
Cook for 2 minutes, turn shrimp over, and cook for 3 more minutes.
Remove from pan and sprinkle with salt.
Place 5-6 shrimp on top of each serving of spaghetti.