Add a burst of Italian flavor with this easy-to-make and delicious-to-eat Shrimp Marinara Pasta.
When it’s already been a long day but it’s my turn to make dinner, I turn to my tried-and-true recipe for Shrimp Marinara Pasta. It’s easy to make but looks and tastes elegant. And a major plus: it can be on the table in less than 30 minutes. My tired feet and exhausted brain say hallelujah.
I’ve ordered this pasta at fancy restaurants and even once on a pre-babymoon in Venice. And I’ll be honest: none of them matched the rich flavor of this homemade version. The ingredients are simple but combine for a robust flavor that satisfies every time.
If you’re on a shrimp and pasta kick, you should also try this low-carb shrimp alfredo. It has the creaminess of traditional alfredo without the guilt. I also have added this baked spaghetti recipe to the repertoire. In addition to the pasta, the other common link is that it’s easy and delicious.
Storing Suggestions
You can make the marinara sauce ahead of time, but the shrimp will taste best if cooked and served on the same day. You can store leftovers for 3-4 days in the fridge, but it’s not recommended to try and freeze this dish. When you reheat on the stove or in the microwave, just add a little water if you need to loosen up the sauce.
Tips and Tricks
- Splurge on the good shrimp. Using high-quality, large shrimp will elevate the dish.
- Nobody likes mushy pasta. Don’t overcook it. The spaghetti should be al dente—soft but still have a bite.
- If you’re pressed for time, use store-bought marinara sauce. Add some spices to give it some extra oomph.
FAQs
Can I switch up the pasta type?
Sure. Although I like to twirl my spaghetti on my fork (makes me feel fancy), linguini, penne, or even some delicate angel hair pastas all have some good slurping possibilities.
Do I have to use shrimp?
Chicken or tofu are fine substitutes and will taste great in this dish.
But what if I want shrimp AND a bunch of other seafood?
That’s cool too. Add in some mussels, calamari rings, or even scallops for a seafood marinara pasta extravaganza.
What are some other variations?
Get creative! Add some olives or capers, or sprinkle in some feta cheese for a Mediterranean twist. You can use zoodles (zucchini spaghetti) or make it all vegetarian by dropping the shrimp and using tofu or extra vegetables. You can also substitute the marinara sauce for other flavor profiles like sun-dried tomato, roasted red pepper, or vodka cream.
Serving Suggestions
You can serve this Shrimp Marinara Pasta on its own, fresh off the stove. But a fresh side salad of mixed greens will offer some balance. Sop up the sauce with some bread and garlic butter, and toast with a nice glass of your favorite wine.
Shrimp Marinara Pasta
Ingredients
For the shrimp and pasta
- 4 ounces spaghetti pasta
- 1/2 pound raw shrimp deveined and peeled
- 2 tablespoons extra virgin olive oil
For the marinara sauce:
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic minced
- 1/2 can canned crushed tomatoes
- Pinch red chili flakes
- 1/2 teaspoon dried oregano
- fresh basil leaves
Instructions
- Boil a large pot of salted water and cook the spaghetti pasta al dente according to the package instructions.
- While the pasta is cooking, make the marinara sauce. Heat the extra virgin olive oil in a skillet on medium heat and add the chopped garlic.
- Once the garlic starts to smell, add the shrimp and cook for 2 minutes until almost cooked. Remove the shrimp from the pan and set aside.
- In the same pan, stir in the tomatoes, oregano, and red pepper flakes. Add some basil leaves and reduce the heat to low. Let the sauce simmer for at least 15 minutes.
- Drain the cooked pasta and add to the marinara sauce. Combine the pasta with the sauce, top with the cooked shrimp, then serve in bowls or plates. Garnish with some fresh basil leaves. Enjoy!
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