Shrimp and pasta is always a great combination, add marinara sauce into the mix and you have one fantastic dish. Shrimp marinara is one of my favorite Italian seafood dishes and for good reason. It’s important to allow the sauce to simmer long enough for the flavors to blend, just like any type of good pasta sauce. You can use cooked shrimp for this recipe to save time, and it’s a great way to make good use of them. I usually like to add a little extra garlic and some red pepper flakes for a little heat. You can also add a little white wine to the sauce if you want. This will make a fantastic meal that seafood and spaghetti lovers are sure to enjoy. Serve with parmesan cheese and garlic bread.
- 1 (14.5 ounces) can diced tomatoes (with juice)
- 1 (6 ounces) can tomato paste
- A ½ cup of water
- 1 medium onion (diced)
- 2 tablespoons fresh parsley (minced)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon pepper
- ½ teaspoon red pepper flakes (optional)
- 1lb cooked frozen shrimp (peeled and deveined with tails removed)
- 1lb spaghetti (cooked and drained)
- Shredded parmesan cheese (for serving, optional)
- Cook noodles according to package directions. Drain and set aside. In a large skillet (or saucepan) over medium-high heat add olive oil. Add garlic and onion and stir fry for 3 minutes. Add diced tomatoes, stir in tomato paste, water, parsley, salt, oregano, basil, and pepper. Add red pepper flakes if desired. Bring to a boil, reduce heat and simmer for at least an hour.
- Within the last few minutes of cooking, add shrimp and cook until heated through. Serve over spaghetti and top with parmesan cheese.
(Makes 4 Servings)