Shrimp Marinara

1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (6 ounces) tomato paste
1/2 to 1 cup water
2 garlic cloves, minced
2 tablespoons minced fresh parsley
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 pound fresh or frozen shrimp, cooked, peeled and deveined
1 pound spaghetti, cooked and drained
Shredded Parmesan cheese, optional

In a 3-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 3-4 hours. Stir in shrimp.

Cover and cook 20 minutes longer or just until shrimp turn pink. Serve with spaghetti. Sprinkle with Parmesan cheese if desired. Makes 6 servings.