Wheatley Hills Marinara Sauce Recipes

SCAMPI A LA WHEATLEY HILLS

Scampi a La Wheatley Hills image

Make and share this Scampi a La Wheatley Hills recipe from Food.com.

Provided by Rinshinomori

Categories European

Time 5m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

4 lbs large shrimp, peeled and deveined
1 1/2 lbs butter
2 garlic cloves, minced
1/4 teaspoon oregano
1 teaspoon parsley, chopped
1/4 teaspoon thyme
1/4 teaspoon hot pepper flakes
1/4 cup marinara sauce (description)
1/4 cup sherry wine

Steps:

Place butter in a large saucepan and melt slowly. Increase heat until butter begins to bubble and add garlic, stir and add shrimp.
Reduce heat and simmer over low heat 2 minutes. Add herbs and hot pepper.
Stir until shrimp turns pink, only about 1 minute. Add marinara sauce and sherry.
Stir constantly until sauce takes on a light reddish color and becomes medium thick.
Serve immediately over hot fluffy rice.

CLASSIC MARINARA SAUCE

Classic Marinara Sauce image

Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce - and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick. (Our colleagues over at Wirecutter have spent a lot of time testing skillets to find the best on the market. If you're looking to purchase one, check out their skillet guide.)

Provided by Julia Moskin

Categories quick, condiments, dips and spreads, sauces and gravies

Time 25m

Yield 3 1/2 cups, enough for 1 pound of pasta

Number Of Ingredients 6

Ingredients

1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
1/4 cup extra-virgin olive oil
7 garlic cloves, peeled and slivered
Small dried whole chile, or pinch crushed red pepper flakes
1 teaspoon kosher salt
1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste

Steps:

Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 275 milligrams, Sugar 3 grams

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