Spaghetti Tossed With Roasted Red Pepper Sauce And Sauteed Shrimp

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Washington Post


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8 ounces dried spaghetti

2 cups Basic Spaghetti Sauce

1 cup (7-ounce jar) roasted red peppers, drained and roughly chopped

2 tablespoons mild olive or vegetable oil

1 pound medium or large shrimp, peeled and deveined

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