Will you believe this flavorful shrimp marinara takes under 35 minutes to make! It's an easy dinner recipe that works for entertaining too!
- For the shrimp and pasta
- 8 ounces spaghetti noodles
- 1 pound large shrimp
- 2 teaspoons dried basil
- 1/4 teaspoon kosher salt
- 2 tablespoons butter (or olive oil)
- Parmesan cheese, for garnish (optional)
- For the marinara sauce
- 28 ounce can crushed fire roasted tomatoes (or best quality crushed tomatoes)*
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 8 fresh basil leaves, plus more for the garnish
Thaw the shrimp (according to the package instructions, or see the section above). When thawed, pat the shrimp dry with a paper towel or clean rag.
Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Then drain.
In a large skillet, heat the butter on medium high heat. Cook the shrimp for 1 to 2 minutes per side until almost cooked through, turning them with tongs (they will cook additionally when you add the marinara at the end). Remove the shrimp from the pan into a bowl, leaving the juices inside the skillet.
In same skillet, add the marinara sauce ingredients, scraping any bits off of the bottom of skillet as you stir it together. Bring to a simmer, then cover and cook for 15 minutes.
Add shrimp to the skillet and remove the heat. Serve over pasta and topped with Parmesan cheese (optional) and chopped basil.