4 ounces thin spaghetti

14 1/2 ounces Italian style stewed tomatoes

4 teaspoons cornstarch

1 teaspoon dried parsley OR

1 tablespoon fresh parsley -- snipped

1/2 teaspoon sugar

1/2 teaspoon dried Italian seasoning

dash ground red pepper 16 ounces frozen shrimps -- peeled and deveined

fresh parsley -- for garnish, opt.

In a 4 1/2 quart Dutch oven bring 4 cups hot water to boiling. Add pasta; cook according to package directions. Drain well.

Meanwhile, in a large saucepan stir together tomatoes, cornstarch, parsley, sug ar, Italian Seasoning, and red pepper. Cook and stir till thickened and bubbly.

Stir in shrimp. Return to boiling and cook 1 to 3 minutes or till shrimp turn p ink.

Serve shrimp mixture over pasta. Garnish with fresh parsley sprigs, if desired.