Shrimp Marinara Over Linguine Recipes

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SHRIMP MARINARA



Shrimp Marinara image

Flavorful marinara sauce simmers for just a few hours. Right before mealtime, toss in the shrimp to cook quickly. Serve over hot spaghetti for a delicious weeknight dish that feels dressed up. -Sue Mackey, Jackson, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 3h45m

Yield 6 servings.

Number Of Ingredients 12

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
1/2 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
3/4 pound spaghetti, cooked and drained
Shredded Parmesan cheese, optional

Steps:

  • In a 3-qt. slow cooker, combine the first 9 ingredients. Cover and cook on low for 3-4 hours. , Stir in shrimp. Cover and cook on high 15-25 minutes, just until shrimp turn pink. Serve with spaghetti. Sprinkle with cheese if desired.

Nutrition Facts : Calories 328 calories, Fat 2g fat (0 saturated fat), Cholesterol 92mg cholesterol, Sodium 527mg sodium, Carbohydrate 55g carbohydrate (9g sugars, Fiber 3g fiber), Protein 22g protein.

SPICY SHRIMP MARINARA



Spicy Shrimp Marinara image

This simple and light shrimp dish is great when served with crusty bread, pasta, or polenta. For an extra kick, season shrimp with a pinch of cayenne.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 10m

Number Of Ingredients 6

1 pound large shrimp, peeled and deveined, tails left on
Salt
1/4 cup olive oil, divided
4 garlic cloves, thinly sliced
1 to 1 1/4 teaspoons red-pepper flakes
1 recipe Three-Ingredient Marinara

Steps:

  • Season shrimp with salt. In a large skillet, heat 2 tablespoons oil over medium-high. In 2 batches, cook shrimp until golden brown, 2 to 3 minutes per batch. Transfer to a plate.
  • Add remaining 2 tablespoons oil, garlic, and red-pepper flakes to pan and cook until fragrant, about 1 minute. Add marinara and bring to a simmer. Return shrimp to pan and simmer until cooked through, about 1 minute.

Nutrition Facts : Calories 320 g, Fat 21 g, Fiber 2 g, Protein 20 g, SaturatedFat 3 g

EASY SHRIMP MARINARA



Easy Shrimp Marinara image

No one will believe this flavorful shrimp marinara takes under 30 minutes to make! It's an easy dinner recipe that works for entertaining too.

Provided by Sonja Overhiser

Categories     Main Dish

Time 30m

Yield 4

Number Of Ingredients 13

8 ounces spaghetti noodles
1 pound large shrimp, deveined (peeled or unpeeled)
2 teaspoons dried basil
1/4 teaspoon kosher salt
2 tablespoons butter (or olive oil)
Parmesan cheese, for garnish (optional)
28 ounce can crushed fire roasted tomatoes (or best quality crushed tomatoes)*
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon kosher salt
8 fresh basil leaves, plus more for the garnish

Steps:

  • Thaw the shrimp (according to the package instructions, or see the section above). When thawed, pat the shrimp dry with a paper towel or clean rag.
  • Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Then drain.
  • In a large skillet, heat the butter on medium high heat. Add the shrimp, basil and kosher salt. Cook the shrimp for 1 to 2 minutes per side until almost cooked through, turning them with tongs (they will cook additionally when you add the marinara at the end). Remove the shrimp from the pan into a bowl, leaving the juices inside the skillet.
  • In same skillet, add the marinara sauce ingredients, scraping any bits off of the bottom of skillet as you stir it together. Bring to a simmer, then cover and cook for 15 minutes.
  • Add shrimp to the skillet and remove the heat. Serve over pasta and topped with Parmesan cheese (optional) and chopped basil.

Nutrition Facts : Calories 434 calories, Sugar 3.1 g, Sodium 869.5 mg, Fat 14.3 g, SaturatedFat 4.9 g, TransFat 0 g, Carbohydrate 45.8 g, Fiber 2.5 g, Protein 30.9 g, Cholesterol 197.7 mg

LINGUINE WITH SEAFOOD (LINGUINE AI FRUTTI DI MARE)



Linguine with Seafood (Linguine ai Frutti di Mare) image

A favorite of seafood lovers, our version of this classic pasta dish combines shrimp, scallops, squid, tilapia, clams and mussels with a simple marinara sauce served over linguine.

Provided by Lynne Webb

Categories     Seafood

Time 1h25m

Number Of Ingredients 15

1/2 lb medium shrimp
1/2 lb sea scallops
1/2 lb squid (tubes and/or tentacles)
1/2 lb tilapia fillets (or other firm white fish)
1-1/2 lbs fresh mussels
2 dozen cherrystone clams
1 cup dry white wine
1-1/2 lbs linguine
3 tablespoons extra virgin olive oil
8 cloves garlic (very finely chopped)
1/2 cup onion (very finely chopped)
1 can (28-ounce San Marzano plum tomatoes, undrained)
Salt and freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
2 tablespoons chiffonade of fresh basil

Steps:

  • Peel and devein the shrimp, leaving the tails on and arrange on a large platter. Cut the scallops into quarters and add to the platter with the shrimp.
  • Clean the squid if necessary, then slice the tubes into rings. Trim any tough parts from the top of the tentacles and add to the platter.
  • Cut the tilapia fillets in half lengthwise, then into bite-sized pieces. Add to the platter, cover it with plastic wrap and refrigerate until ready to use.
  • Rinse the clams and mussels under cool running water. Trim any "beards" protruding from the mussels with a sharp knife or kitchen shears.
  • Add 1/2 cup of the wine to a deep, 6 to 7 quart pan. Cover and heat to boiling. Add the clams, cover and cook until all the shells have opened. Using tongs, transfer to a bowl and set aside. Be sure to discard any clams that don't open.
  • Add the remaining wine to the pan and return to boiling. Add the mussels and cook until all the shells open. Transfer 24 of the mussels to the bowl with the clams and set aside. Be sure to discard any mussels that don't open.
  • Remove the meat from any remaining mussels, place in a small bowl, set aside and discard the empty shells. Strain the broth from the pan into a separate bowl and set aside.
  • Put a large pot of salted water on to boil for the linguine.
  • Heat the olive oil in the pan you cooked the mussels in over medium heat. Add the garlic and onion and cook, stirring frequently, until soft and lightly golden - do not brown. Add 1/2 cup of the reserved mussel liquid along with the tomatoes and their liquid.
  • Using a wooden spoon, break the tomatoes into small pieces. Bring the mixture to a simmer, season to taste with salt and freshly ground black pepper and add the crushed red pepper. Simmer until the sauce has thickened slightly, 10 to 12 minutes.
  • Begin cooking the pasta according to package directions.
  • Keep the sauce simmering and add the squid and shrimp. Stir to coat them with sauce and cook just until you see the shrimp start to turn pink, about 1-1/2 minutes.
  • Add the tilapia and shelled mussel meat, coat with sauce again, and continue cooking until the fish begins to turn opaque, 1-1/2 minutes longer.
  • Gently mix in the scallops and place the clams and reserved mussels in their shells on top. Cover the pan and cook for an additional 1 to 2 minutes. Remove from the heat and stir in the basil.
  • Drain the pasta, toss with a little olive oil and arrange on a very large serving platter or divide amongst individual dinner plates.
  • Using tongs arrange the clams and mussels around the edges of the plates or serving platter. Spoon the seafood-sauce mixture over the pasta and serve immediately.

SHRIMP ALLA MARINARA



Shrimp alla Marinara image

This recipe quickly turns a batch of homemade marinara sauce into dinner. You can serve it right out of the pan, with crusty bread and a green vegetable. Or, remove the shrimp and toss the sauce with a pound of steaming-hot spaghetti or another long, thin pasta, then put them back together in serving bowls, placing the shrimp on top. Don't attempt to toss the sauce, shrimp, and pasta together -- the lively action needed to coat the pasta will break down the shrimp. You want them to be crisp and savory.

Provided by Julia Moskin

Categories     dinner, quick, appetizer, main course

Time 25m

Yield 5 or 6 servings

Number Of Ingredients 7

8 tablespoons extra-virgin olive oil
8 whole garlic cloves, peeled and lightly crushed
2 1/2 pounds large shrimp (about 30), peeled and deveined
Salt
Marinara sauce (see recipe)
8 fresh basil leaves, torn into small pieces (optional)
2 tablespoons minced fresh Italian parsley

Steps:

  • Heat 4 tablespoons oil in a large skillet over medium heat. Add 4 garlic cloves and cook just until golden and sizzling. Add half the shrimp, placing them in one layer in the pan. (If you crowd the shrimp, they will steam instead of fry.) Sprinkle with salt.
  • Cook, turning once, just until lightly golden and pink around the edges, about 4 minutes total. With a slotted spoon, transfer the shrimp to a plate. Discard garlic cloves. Repeat with remaining oil, garlic and shrimp.
  • When all the shrimp are cooked, pour the sauce into the empty skillet, and bring to a lively simmer, stirring to scrape the bottom of the pan. Taste for salt and add more if needed.
  • Stir in the shrimp, basil (if using) and parsley, and cook just until the shrimp are heated through. Serve immediately.

SEAFOOD MARINARA PASTA



Seafood Marinara Pasta image

A little more elaborate then a basic marinara but still simple, quick and relatively cheap! This recipe will feed 4 people who like to eat or 5-6 light eaters.

Provided by Lee514

Categories     Seafood     Shellfish     Mussels

Time 55m

Yield 4

Number Of Ingredients 16

1 (16 ounce) package linguine pasta
1 tablespoon olive oil
4 cloves garlic, minced
1 small red onion, minced
1 tablespoon olive oil
2 tomatoes, seeded and diced
3 green onions, chopped
1 (8 ounce) can crushed tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon ground thyme
2 pounds mussels, cleaned and debearded
1 pound uncooked medium shrimp, peeled and deveined
1 cup dry white wine
2 teaspoons lemon juice
1 lemon - cut into wedges, for garnish

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  • Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Heat another tablespoon of olive oil in a large skillet over medium-low heat. Stir in diced tomatoes and green onion; cook and stir until the tomatoes have softened. Stir onion mixture into the tomatoes, then add crushed tomatoes, tomato paste, oregano, and thyme. Simmer for 5 minutes. Stir in mussels and shrimp, then pour in the wine and lemon juice. Cover and increase heat to high. Cook until shrimp have turned pink and mussels have opened, discarding any that have not opened. Serve over pasta and garnish with lemon wedges.

Nutrition Facts : Calories 878 calories, Carbohydrate 104 g, Cholesterol 236.1 mg, Fat 16.8 g, Fiber 6.7 g, Protein 67.3 g, SaturatedFat 2.9 g, Sodium 938.6 mg, Sugar 7.6 g

SPAGHETTI WITH SHRIMP MARINARA



Spaghetti with Shrimp Marinara image

Spaghetti is cooked to a perfect al-dente texture, then it's gently tossed with a delicious shrimp marinara sauce made with fresh shrimp, peeled tomatoes, garlic, extra-virgin olive oil, and crushed red pepper. This shrimp marinara dish is easy to make, ready in minutes, and elegant to serve on weekends, or as a weeknight dinner!

Provided by 2 sisters recipes

Categories     Dinner / Seafood

Time 15m

Number Of Ingredients 10

3/4 pound medium shrimp - peeled, deveined
1/4 cup extra-virgin olive oil
4 large garlic cloves - sliced
1 (20 ounces) can of San Marzano Peeled Tomatoes- drained, chopped
1/8 tsp. red pepper flakes
1 Tbsp. chopped fresh parsley
1/4 cup fresh basil leaves, divided
1/2 pound spaghetti
salt and pepper to taste
2 Tbsp. butter

Steps:

  • In a large skillet, sauté olive oil and garlic together for about 2 to 3 minutes over medium to low heat, or until garlic is golden brown. Add red pepper flakes, sauté for 1 minute to fragrant the oil.
  • Add the chopped tomatoes and chopped fresh parsley.
  • Cover and simmer on low heat for about 10 to 12 minutes.
  • Add the shrimp and cook until shrimp turns pink, stirring occasionally for about 3 to 5 minutes.
  • Stir in the fresh basil.
  • Season with salt and pepper to taste. Turn off the heat. Cover and set aside.
  • In the meantime, bring a large pot filled with water to a boil. Add 1 teaspoon of salt to the water.
  • Toss in the spaghetti and cook spaghetti until al dente, about 6 to 7 minutes.
  • Reserve 1/4 cup of boiling water and set it aside. Drain spaghetti. Return spaghetti back to the pot. Toss 2 tablespoons of butter into the spaghetti. And, add in the shrimp marinara and toss to mix. Then add in some reserved water a little at a time slowly. Toss together. Serve.
  • Serves 4

Nutrition Facts : Calories 323 calories, Carbohydrate 31.2 grams carbohydrates, Fat 19.7 grams fat, Protein 6.6 grams protein, ServingSize 1 serving

SHRIMP MARINARA OVER LINGUINE



Shrimp Marinara over Linguine image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

1 pound linguine pasta
2 teaspoons olive oil
2 shallots
2 cloves garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
One 15-ounce can diced tomatoes
One 15-ounce can tomato sauce
1 pound large shrimp, peeled and deveined
Wilted Mustard Greens with Brown Sugar, recipe follows
2 teaspoons olive oil
2 teaspoons Pre-Chopped Garlic, recipe follows
1 tablespoon brown sugar
1 bunch mustard greens, chopped
2 tablespoons water
Salt and ground black pepper
1 head garlic, peeled
Olive oil, to cover

Steps:

  • Cook the pasta according to package directions. Drain and set aside (or refrigerate until later in the week).
  • In a large skillet, heat olive oil over medium-high heat. In a food processor, pulse the shallots and garlic until minced. Add shallots and garlic to skillet and saute for 1 minute. Add oregano, basil and red pepper flakes and stir to coat. Add the diced tomatoes and tomato sauce and bring mixture to a boil. Reduce heat, cover and simmer 10 minutes. To the simmering sauce, add shrimp, cover skillet and simmer for 2 minutes, until shrimp are bright pink and cooked through. Pour sauce over linguine and serve with Wilted Mustard Greens.
  • Heat oil in a large skillet over medium heat. Add garlic and cook 1 minute. Add brown sugar and cook until sugar melts, about 2 minutes. Add mustard greens and 2 tablespoons water, cover pan and steam for 2 to 3 minutes until greens wilt. Season, to taste, with salt and ground black pepper.
  • Place the garlic cloves in the bowl of a food processor. Pulse until the garlic is finely minced. Spoon the minced garlic into a jar and pour over enough oil to cover the garlic. Seal well and store in the refrigerator for up to 1 week.

PASTA WITH SPICY MARINARA SHRIMP



Pasta with Spicy Marinara Shrimp image

Get a jump start on pasta night by using jarred pasta sauce and make Pasta with Spicy Marinara Shrimp for dinner. Dress up your marinara shrimp dish with garlic and sun-dried tomatoes. Serve over pasta or just with the sauce.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 4 servings

Number Of Ingredients 7

1/2 lb. linguine, uncooked
1 Tbsp. olive oil
1 lb. uncooked medium shrimp, peeled with tails left on, deveined
1 clove garlic, minced
1 jar (24 oz.) CLASSICO® RISERVA Spicy Arrabiatta
1/2 cup drained oil-packed sun-dried tomatoes, finely chopped
1/4 cup chopped fresh parsley

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat oil in large skillet on medium heat. Add shrimp and garlic, cook and stir 3 to 4 min. or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm. Add pasta sauce and tomatoes to skillet; cook on medium-low heat 5 to 8 min. or until heated through, stirring frequently.
  • Drain pasta. Add to pasta sauce mixture in skillet; mix lightly. Top with shrimp; sprinkle with parsley.

Nutrition Facts : Calories 460, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 180 mg, Sodium 1440 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 30 g

SHRIMP MARINARA WITH LINGUINE



Shrimp Marinara With Linguine image

You can use spaghetti in place of linguine in a pinch. Add hot red pepper flakes if you like a little heat.

Provided by Lisa1

Categories     Healthy

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb dry linguine
2 tablespoons olive oil, divided
1 medium onion, chopped
3 large garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (14 1/2 ounce) can chicken broth
1 (12 ounce) can tomato paste (or 2 6 oz cans)
1/2 cup dry red wine
2 teaspoons dried basil
1/2 teaspoon dried oregano
1 teaspoon salt
1 lb medium shrimp, peeled and deveined (fresh or frozen, thawed if frozen)
grated parmesan cheese (for serving)

Steps:

  • Cook linguine according to package directions. Drain and keep warm.
  • Meanwhile, heat 1 tbsp olive oil in a large skillet. Add onion and garlic. Sauté for 2 minutes,.
  • Add undrained tomatoes, broth, tomato paste, wine, basil, oregano and salt.
  • Bring to a boil. Reduce heat to low. simmer, uncovered, for 10 minutes.
  • Heat remaining 1 tbsp olive oil in a separate skillet. Add shrimp. Sauté 3 to 4 minutes until shrimp turns pink.
  • Add shrimp to sauce. Simmer for 2 to 3 minutes or until heated through.
  • Serve over linguine.
  • Serve with Parmesan cheese if desired.

Nutrition Facts : Calories 494.4, Fat 8.2, SaturatedFat 1.3, Cholesterol 115.2, Sodium 1334.5, Carbohydrate 79.2, Fiber 12.3, Sugar 10.7, Protein 25.9

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