Shortcut Italian Fisherman's Spaghetti

By carvalhohm

Ingredients

• 3 tablespoons olive oil, divided
• 1 cup chopped onion
• 3 garlic cloves, finely chopped
• 2 (26 to 28 ounce each) jars spaghetti sauce
• 2 cups sliced zucchini (about 1 medium-sized)
• 1 pound uncooked fresh (or thawed frozen) medium-sized shrimp, peeled and deveined
• 1/2 pound imitation crabmeat
• 1 pound spaghetti
• 2 tablespoons grated Parmesan cheese

Preparation

Step 1

In a large saucepan, heat 2 tablespoons of oil over medium-high heat; cook onion and garlic until tender.

Add spaghetti sauce and zucchini. Bring to a boil, reduce heat, and simmer, uncovered, 10 minutes.

Add shrimp and imitation crab meat; cover and simmer an additional 8 minutes, or until tender; stir.

Meanwhile, in a large pot of boiling salted water, cook spaghetti to desired doneness; drain and place in a large bowl.

Toss spaghetti with remaining 1 tablespoon of olive oil and Parmesan cheese. Serve sauce over spaghetti.