Shrimp Marinara is one of those dishes that is so simple to prepare, but the results are truly spectacular. To put it over the top, make a batch of homemade marinara sauce in advance, and then it all comes together in about 20 to 30 minutes!
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🍤 The Ingredients
This recipe relies on a harmonious mix of vibrant garden herbs, high-quality pantry staples, and tender seafood to build an incredible depth of authentic Italian flavor. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- Shrimp: Large or extra-large shrimp (peeled and deveined) give the best bite. Raw frozen shrimp works wonderfully—just make sure to thaw them completely and pat them thoroughly dry with paper towels before cooking.
- San Marzano Tomatoes: Canned Italian San Marzano whole tomatoes are sweet, rich, and less acidic than other varieties. Hand-crushing them gives the sauce a gorgeous rustic texture. If you can’t find them, use a high-quality brand of canned whole plum tomatoes.
- Marinara Sauce: Combining crushed whole tomatoes with a cup of prepared marinara creates a luscious, deeply flavored sauce in half the time. Homemade marinara is best, but a top-tier store-bought brand is a great shortcut.
- Clam Juice: This is the secret ingredient! It adds a rich, savory seafood flavor that lifts the whole dish without making it taste “fishy.” If needed, you can substitute seafood stock, chicken broth, or extra white wine.
- Dry White Wine: A splash of Pinot Grigio, Sauvignon Blanc, or dry Chardonnay adds brightness and deglazes the pan. Always cook with a wine you’d enjoy drinking! For an alcohol-free option, substitute extra clam juice or stock plus a squeeze of fresh lemon juice.
- Fresh Herbs: Fresh basil, flat-leaf Italian parsley, and oregano bring vibrant garden-fresh notes to the rich sauce. If you must use dried herbs, cut the amount by two-thirds.
- Garlic: Freshly minced garlic is a must for classic Italian flavor—avoid the jarred pre-minced stuff if possible!
- Pasta: Delicate angel hair (capellini) cooks in minutes and lets the light, savory sauce cling to every strand. Thin spaghetti, linguine, or fettuccine also work great.
Expert Tip: Choosing the Right Shrimp
A shrimp’s size is measured by the number of individual shrimp it takes to make up a pound. A label of 16/20 means there are between 16 and 20 shrimp per pound. The main takeaway? The smaller the number, the bigger the shrimp. Learn more here.
👩🏼🍳 How to Make Shrimp Marinara
- Step 1: Sauté the garlic in the oil until just starting to turn golden.
- Step 2: Lightly season the shrimp with salt and pepper, toss them with the fresh herbs, and then sauté with the garlic.
- Step 3: Use a slotted spoon to remove the shrimp from the skillet and place on a platter. Set aside.
- Step 4: Add the white wine and cook, stirring often, for 1 minute. Crush the tomatoes in the pan with your hands. Stir in the clam juice and marinara sauce. Season with salt and pepper.
- Step 5: Return the cooked shrimp (with juices) to the sauce. Simmer for a few minutes while the pasta is boiling.
- Step 6: Add the cooked pasta to the sauce and toss until completely combined. Serve at once, garnish with chopped basil.
🍽️ How to Serve
- Warm Crusty Bread: You’ll definitely want something to soak up every last drop of that savory, wine-infused tomato sauce! Pair this dish with warm, cheesy garlic bread or a crusty loaf of Italian bread with herb butter.
- A Crisp, Fresh Salad: Balance the rich, savory flavors of the marinara with a bright side salad. A classic Caesar salad with crunchy croutons or a zesty chopped Italian salad dressed in a tangy vinaigrette works brilliantly.
- Finishing Garnishes: Take the presentation over the top by finishing each bowl with a sprinkle of freshly grated Parmesan or Pecorino Romano cheese, a scatter of extra torn fresh basil, and a pinch of red pepper flakes for those who like a little heat.
- The Perfect Wine Pairing: Serve this dish alongside a chilled glass of the same dry white wine you used in the sauce—a Pinot Grigio, Sauvignon Blanc, or crisp Pinot Grigio will complement the seafood beautifully!
🙋🏽♂️ Frequently Asked Questions
Absolutely! Just ensure they are completely thawed and thoroughly patted dry with paper towels before cooking. Removing excess moisture prevents them from steaming in the pan or diluting the rich flavor of your sauce.
The key is to cook it quickly over medium-high heat for just 1 to 2 minutes per side until pink and opaque, then immediately transfer it to a plate. Reintroduce it to the pan during the very last minute of simmering just to warm it through before serving with the pasta.
You can easily prepare the sauce base a day in advance and store it in the refrigerator. When you are ready to serve, simply reheat the tomato sauce on the stovetop, quickly sear the seafood, boil your pasta, and toss everything together fresh for the best texture.
Keep any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop over low heat with a small splash of water or broth to loosen the sauce, taking care not to overheat so the protein stays tender.
🍝 More Amazing Italian Seafood Recipe
Ready to make one of the best shrimp pasta dishes this side of Sicily? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Shrimp Marinara
Video
Equipment
- 1 large skillet or saucepan
- 1 pot for cooking pasta
Ingredients
- ¼ cup olive oil
- 6 cloves garlic minced
- 1 lb shrimp medium to large, peeled and deveined
- Salt and pepper
- 1 teaspoon oregano fresh, chopped
- 1 tablespoon Italian parsley fresh, chopped
- ¼ cup basil fresh, chopped, plus extra for garnish
- ¼ cup white wine
- 1 15 oz can whole tomatoes drained
- ½ cup clam juice
- ½ cup marinara sauce
- ½ lb pasta ie: angel hair, spaghetti, linguine
Instructions
- Add water to a large pot and liberally add salt. Bring to a boil.
- In a large skillet/saucepan, heat the olive oil over medium heat until shimmering. Add the garlic and sauté until just starting to turn a light brown, 1 to 2 minutes.¼ cup olive oil, 6 cloves garlic
- Meanwhile, season the shrimp lightly with salt and pepper, and then place them in a bowl and stir in the oregano, parsley, and basil.1 lb shrimp, 1 teaspoon oregano, 1 tablespoon Italian parsley, ¼ cup basil
- Add the shrimp to the hot skillet and cook until the shrimp are curled and pink, about 4 to 5 minutes. Remove the cooked shrimp with a slotted spoon to a platter and set aside.
- In the same skillet, over medium-high heat, add the wine and stir it around for about 1 minute.¼ cup white wine
- Carefully squeeze the drained tomatoes with your hands into the skillet. Add the clam juice and marinara sauce and cook for about 4 minutes. Stir in ¾ teaspoon of salt and ½ teaspoon of black pepper.1 15 oz can whole tomatoes, ½ cup clam juice, ½ cup marinara sauce, Salt and pepper
- During this process, add your pasta to the boiling water and cook until just cooked, or al dente, according to package directions.½ lb pasta
- Carefully add the shrimp to the sauce and simmer for a few minutes.
- Drain the pasta and either stir it into the sauce or place it on a platter (or bowls) and pour the sauce over the top, or get a new skillet, add a little of the sauce over medium heat, stir in the pasta, and then stir in the remaining sauce. Taste and add more salt, if desired. Serve at once, garnished with chopped basil (or parsley), if desired.
Esperanza says
I made this shrimp recipe tonight! Sooo delicious!
Kris Longwell says
Woo hoo! We are so so happy you made the shrimp marinara and had great success with it! And thank you for sharing! Please stay in touch! Best, Kris & Wesley
Anni says
This was excellent
Kris Longwell says
Awesome! Thanks so much for letting us know, Anni!!! Kris & Wesley
Stephen Desiderio says
Loons, I have to ask. The whole San Marzano whole tomato’s. I’ve always been thought to break them open and remove the hard core because, well, they are tough. I notice that you don’t. Is there a right way?
-Stephen
Kris Longwell says
Hi Stephen, we find that canned San Marzano (certified) are soft all the way through. Sometimes the top of the tomato near where the stem was can be a little tough. It that’s the case, we discard it, but, usually, they are perfect (canned). Hope this helps!!
Cyndi says
Thank you for the dinner idea!! We were going to order pizza, lol. SO glad I didnt!! I did add some cab to the sauce…but it was so GREAT!! Wish I could send a picture of the deliciousness, but don’t have Instagram. You guys scored another win!!! XXOO, love you two!!
Cyndi
Kris Longwell says
Awesome!! We are so so happy you made the shrimp marinara and we are so so glad you enjoyed it! It’s definitely one of our favorites! Thanks (as always) for letting us know and for the good review! We truly appreciate that!!! Kris & Wesley