1 pound cooked shelled shrimp
1 (16 oounce) can of diced tomatoes
2 tablespoons minced parsley
1 clove of garlic, minced
1/2 teaspoons dried basil
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried oregano
1 (6 ounce) can tomato paste
1/2 teaspoon seasoned salt
Grated Parmesan cheese

Combine diced tomatoes with parsley, garlic, basil, salt, pepper, oregano, tomato paste and seasoned salt in slow cooker.

Cover and cook on low for 6 to 7 hours.

Turn slow cooker to high and stir in shrimp.

Cover and cook on high for 10 to 15 minutes more until Shrimp is heated through.

Serve over rice or cooked spaghetti.

Top with Parmesan cheese.