Shrimp Marinara Sauce Recipes

SEAFOOD MARINARA PASTA

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.

SPAGHETTI WITH SHRIMP MARINARA

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

SPICY SHRIMP 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.

SHRIMP MARINARA OVER LINGUINE

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.

SHRIMP MARINARA

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.

EASY SHRIMP MARINARA

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.

SHRIMP ALLA MARINARA

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.

SHRIMP & SCALLOP MARINARA

Steps:

• In a large saucepan, heat 2 tabelspoons of the olive oil with the garlic over medium heat.
• When the garlic starts to sizzle, add the tomatoes.
• Season with salt and red pepper.
• Bring to a boil.
• Lower the heat, and simmer for 30 minutes, stirring occasionally.
• Cook pasta according to package directions and drain.
• Heat the remaining oil in a stir-fry skillet over high heat.
• Add the shrimp and scallops.
• Cook, stirring frequently, until the shrimp turns pink.
• Be very careful not to overcook the seafood, as it will become rubbery if overdone.
• Add seafood to the marinara, and stir in parsley.
• Cook for 5 minutes, or until the sauce begins to bubble.
• Serve over pasta, and top with freshly shredded parmesan cheese if desired.

SHRIMP MARINARA SAUCE

Steps:

• In a skillet over medium-high heat, in hot olive oil, lightly brown the garlic.
• Add tomato sauce, tomato paste, parsley, sugar, salt, oregano and pepper and heat to boiling. Reduce heat to low, cover and simmer sauce mixture for about 10 minutes.
• Add frozen shrimp and cook until shrimp are tender, about 8 minutes, stirring occasionally.
• Serve over cooked pasta of your choice.

SHRIMP MARINARA

Steps:

• Peel, define and butterfly shrimp. In a bowl, mix shrimp with garlic, 1 tablespoon of the oil and salt. Marinate, refrigerated, 1 hour.
• Heat 2 tablespoons of the oil in a large saute pan over high heat. Add shrimp, spreading them so cut surface lies flat. Weight shrimp with a slightly smaller saute pan or other weight, press and sear 30 seconds, and remove to a plate. Add mariner and chicken stock to pan. Reduce rapidly over high heat 5 minutes, or until liquid has evaporated. Return shrimp to pan, toss well and cook until shrimp are warmed through. Season to taste with crushed red pepper, salt and pepper. Serve immediately, sprinkled with chopped parsley.