Shrimp Marinara

The Marinara Sauce from the other day is not Bill’s only specialty. My Father-in-Law also makes a mean Shrimp Marinara. This is a simple dish that utilizes his Sunday gravy. Sauteed shrimp and garlic mixed with awesome marinara sauce makes for a great meal.

Bill’s Shrimp Marinara

Peel and de-vein the shrimp.

peel the shrimp

 

Make sure to keep the shrimp cold while working with them.

Chilled

In a large sauce pan heat up the marinara sauce over medium heat.

Season

Preheat 6-8 quarts of salted water in a large pot for the spaghetti.  When the pot is boiling add the spaghetti and cook according to the directions on the box. Set aside.

Boil the spaghetti

In a large skillet heat 3 tbs of olive oil and add the garlic.

Brown the garlic

Saute the garlic until lightly browned.

Add the shrimp

Then add the shrimp.

Cook till lightly pink

Cook the shrimp roughly 1.5-2 minutes on each side, or until they turn light pink.

Simmer the shrimp in the sauce

Transfer the shrimp to the sauce pan and then allow them to simmer for 5 minutes.

Shrimp Marinara

Add the cooked spaghetti to the pot and toss.

Shrimp Marinara

Once the spaghetti is coated with sauce serve.

Bill's Shrimp Marinara
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Simple and delicious shrimp marinara
Ingredients
  • 6 cups Marinara Sauce
  • 2 pounds raw shrimp
  • 3 cloves garlic - finely diced
  • 3 tbs olive oil
  • 1 pound spaghetti
Instructions
  1. In a large sauce pan heat up the marinara sauce over medium heat.
  2. Preheat 6-8 quarts of salted water in a large pot for the spaghetti. When the pot is boiling add the spaghetti and cook according to the directions on the box. Set aside.
  3. In a large skillet heat 3 tbs of olive oil and add the garlic.
  4. Saute the garlic until lightly browned.
  5. Then add the shrimp.
  6. Cook the shrimp roughly 1.5-2 minutes on each side, or until they turn light pink.
  7. Transfer the shrimp to the sauce pan and then allow them to simmer for 5 minutes.
  8. Add the cooked spaghetti to the pot and toss.
  9. Once the spaghetti is coated with sauce serve.

 

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

2 Comments

  1. NEVER BROWN GARLIC – if it burns it is very bitter and ruins your dish! I learned this the hard way!!

    • Not sure that I agree with never brown garlic. There is nothing wrong with browning garlic. However, you have to be careful not to burn and blacken the garlic. However, browned garlic add a nice sweetness and reduces the sharpness of raw garlic. If you are afraid of burning the garlic during the cooking process you can brown the garlic, remove it from the pan and then return it to the pan once all of the ingredients are added in.

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