- 2 tablespoons olive oil
- 3 cloves garlic, crushed
- 3 cups Prego® Roasted Garlic & Herb Italian Sauce
- 1/2 teaspoon crushed red pepper
- 1 pound fresh or frozen medium shrimp, peeled and deveined
- 1 (10 ounce) package Pepperidge Farm® Garlic Bread
- 16 ounces spaghetti, cooked and drained
- 3 tablespoons minced fresh Italian parsley
- Preheat the oven to 400 degrees F 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 it's 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.