tablespoon olive oil
clove garlic, crushed
cup Prego® Roasted Garlic & Herb Italian Sauce
teaspoon crushed red pepper
pound fresh or thawed frozen medium shrimp, peeled and deveined
package (10 ounces) Pepperidge Farm® Garlic Bread
pound (16 package) spaghetti, cooked and drained (about 8 cups)
tablespoon minced fresh Italian fresh Italian parsley, rosemary or thyme (optional)
Heat the oven to 400¬įF. for the bread.
Heat the¬†oil in a 12-inch skillet over medium heat.¬†Add the garlic and cook until it's golden.
Stir the sauce and red pepper in the skillet and heat to a boil.¬† Reduce the heat to low.¬†Add the shrimp and cook for¬†5 minutes or until¬†they're¬†cooked through.
Meanwhile, bake the bread according to the package directions.
Toss the spaghetti with the shrimp mixture. Sprinkle with the parsley.¬†Cut the bread into 2-inch diagonal slices.¬†Serve the bread with the spaghetti mixture.