Name: Spaghettini with Shrimp Marinara From Lhj
Ingredients: 2 tb Butter or margarine; 1 lb Medium shrimp; peeled and deveined; 1 ts Minced garlic; 1/2 ts Fennel seeds; 1/4 ts Freshly ground pepper; 14 oz Marinara sauce; jar; 1 lb Spaghettini or spaghetti; cooked according to; ; package directions,; ; drained

Conscience is that faculty in me which attaches itself to the highest that I know, and tells me what the highest I know demands that I do. It is the eye of the soul which looks out either toward God or toward what it regards as the highest authority. If I am in the habit of steadily facing toward God, my conscience will always introduce God’s perfect law and indicate what I should do. The point is, will I obey? I have to make an effort to keep my conscience so sensitive that I walk without offense. I should be living in such perfect sympathy with God’s Son that in every circumstance the spirit of my mind is renewed. The one thing that keeps the conscience sensitive to Him is the habit of being open to God on the inside. When there is any debate, quit. There is no debate possible when conscience speaks.

Oswald Chambers

CATEGORY	CUISINE	TAG	YIELD
Grains		Pasta, Shrimp	6	Servings

INGREDIENTS

2	tb	Butter or margarine
1	lb	Medium shrimp; peeled and deveined
1	ts	Minced garlic
1/2	ts	Fennel seeds
1/4	ts	Freshly ground pepper
14	oz	Marinara sauce; jar
1	lb	Spaghettini or spaghetti; cooked according to
		; package directions,
		; drained

INSTRUCTIONS

1. Heat butter in large skillet over medium-high heat. Stir in shrimp,
garlic, fennel seed and pepper. Cook until shrimp are opaque, 3 minutes.
Stir in marinara sauce; bring to boil.
2. Toss sauce with hot pasta in serving bowl. Makes 6 servings.
Prep time: 5 minutes Cooking time: 8 to 10 minutes Degree of difficulty:
Easy Low-fat
Happy holidays from everyone at Ladies' Home Journal!
Busted by Barb, Possum Kingdom Lake
NOTES :  Wednesday, December 24, 1997 3:37 AM Happy Holiday Recipes from
LHJ! Happy Chanukah, and Merry Christmas (a day early)! It only takes a
touch of fennel to give this seafood sauce its distinctive flavor.
Recipe by: LHJ ONLINE http://www.lhj.com
Posted to MC-Recipe Digest V1 #978 by "abprice@wf.net" <abprice@wf.net> on
Jan 2, 1998

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