Shrimp Marinara

Course: Entree

Cuisine: Italian

Prep Time: 10

Cook Time: 20

Servings:

Calories: 372kcal

Author: Kris Longwell

Succulent shrimp and delicate angel hair pasta are tossed in a rich, wine-infused San Marzano tomato sauce packed with fresh herbs and garlic. This classic recipe delivers restaurant-quality Italian comfort right to your table in under 30 minutes!

Print Recipe

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 tsp oregano, 1 tbsp 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.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

You don't have to make the marinara sauce from scratch, but you won't regret that you did. We make a batch in advance and then freeze what you don't need.

The sauce will keep in the fridge for up to 5 days and freezes beautifully for up to 2 months. Reheat leftover pasta in the microwave or in a skillet on the stove over medium heat (you may need to add a little water to loosen the sauce).

Nutrition