When you’re in a hurry, this shrimp marinara recipe is a lifesaver. It’s quick, tasty, and doesn’t need a ton of ingredients. You’ll love how easy it is to whip up on a busy weeknight.
Solves issues like overcooked pasta, uneven sauce, and rubbery shrimp, plus busy weeknights, with quick prep, simple steps, and stove-to-table timing.
I’ve struggled before with shrimp that turns out rubbery if not cooked just right. This recipe takes the guesswork out of it and keeps things simple with a one-pan cooking method. Plus, who wants to deal with a messy kitchen after a long day?
In just about 30 minutes, you can have a delicious meal on the table. This shrimp marinara relies on fresh herbs and jarred sauce to make everything come together nicely, tackling flavor without much fuss. It’s a win for weeknight meals or if you want to impress guests!
If you’re looking for something to go with this dish, how about trying some baked shrimp marinara? Air fryer meatballs are an easy and fun option too!
Why You Will Love This Recipe
- Quick Cooking Time You won’t be stuck in the kitchen for hours. This dish whips up in just 30 minutes, making it ideal for busy weeknights.
- Flavorful Sauce This marinara sauce hits all the right notes with fresh herbs, adding a savory, tangy richness that enhances the shrimp without overpowering it.
- Flexible Options Serve it over pasta or with veggies, either way, you get a satisfying meal that’s adaptable to whatever you have on hand.
- Easy Storage Leftovers keep well in the fridge for a few days. You can enjoy this dish again without much fuss, making it a win-win.
Easy Shrimp Marinara Pasta Recipe
- Prep Time: 5 minutes
- Cool Time: 0 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: main dish
- Method: pan cooking
- Cuisine: Italian
- Diet: gluten free
Description
A quick and easy shrimp marinara recipe perfect for weeknight dinners.
Ingredients
- 2 lb raw shrimp, cleaned and deveined
- 2 tbsp butter
- 1/4 tsp kosher salt
- 1 tbsp Italian seasoning
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 28–32 oz crushed tomatoes, canned
- 1/2 tsp kosher salt
- fresh basil and parsley for garnish
- additional salt and pepper to taste
Instructions
- Heat the Sauce: Start by warming up a frying pan on medium heat and add your sauce. You will know it is ready when it starts to gently bubble and fills the kitchen with that delicious, garlicky aroma. Keep an eye on it so it does not scorch; burnt sauce can ruin the dish.
- Add the Shrimp: Toss in the shrimp once the sauce is bubbling nicely. You will want them to turn a lovely pink color and feel firm to the touch. Do not overcook them; they just need a few minutes in the sauce or they will get rubbery.
- Season to Taste: Stir in your seasonings, adjusting the salt and pepper as you go. Take a moment to taste, making sure the flavors come together. Be careful not to overdo the salt— it is easy to go heavy if you are not cautious!
- Finish & Serve: Once the shrimp are cooked and the sauce looks inviting, it is time to serve! Pair it with gluten-free pasta or zoodles for a tasty option. Just remember to enjoy it while it is hot; it is not quite the same when it cools down!
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: Use raw shrimp for best texture. Pat the shrimp dry before cooking; this helps ensure a nice sear and prevents moisture from reducing the sauce. If shrimp is turning rubbery, cook it just until it is pink and firm; it will continue to cook in the sauce. When your sauce seems too thick, adding a splash of pasta water or broth can help adjust the consistency easily. If you notice your shrimp lacks flavor, seasoning them beforehand and adjusting salt in the sauce can make a big difference. For improved texture, pat the shrimp dry before cooking; this helps ensure a nice sear and prevents moisture from reducing the sauce. If you prefer less acidity in the sauce, a touch of sugar or a splash of cream can help balance the flavors.
- Reheating Instructions: Reheat gently on low heat in the frying pan until warmed through, about 5-10 minutes.
- Serving Suggestions: Serve over spaghetti or linguine for a classic pairing. Pair with a fresh garden salad for balance. Accompany with garlic bread to soak up the sauce.
- Recipe Variations: Add red pepper flakes for heat. Stir in spinach for extra nutrition. Substitute shrimp with scallops or chicken.
- Ingredient Notes: Quality shrimp is key; choose fresh or properly frozen shrimp. Look for shrimp that has a mild smell and is not overly wet. If using frozen shrimp, ensure they are fully thawed and cleaned before cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 357
- Sugar: 10g
- Sodium: 1036mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 50g
- Cholesterol: Not Provided
Find it online: https://bakeitwell.com/shrimp-marinara
Recipe Tips
- If shrimp is turning rubbery, cook it just until it’s pink and firm; it will continue to cook in the sauce.
- When your sauce seems too thick, adding a splash of pasta water or broth can help adjust the consistency easily.
- If you notice your shrimp lacks flavor, seasoning them beforehand and adjusting salt in the sauce can make a big difference.
- For improved texture, pat the shrimp dry before cooking; this helps ensure a nice sear and prevents moisture from reducing the sauce.
- If you prefer less acidity in the sauce, a touch of sugar or a splash of cream can help balance the flavors.
Serving Suggestions
Serve this shrimp marinara over gluten-free spaghetti or linguine. Pair it with a fresh garden salad and garlic bread for a complete meal.
These shrimp also work well in a seafood pasta bake, shrimp stuffed peppers, or as a topping on gluten-free pizzas. Consider using the shrimp in a seafood salad or as a filling for gluten-free tacos.
Add a drizzle of olive oil or a sprinkle of freshly chopped parsley as a finishing touch. A squeeze of lemon juice brightens the flavors of the dish.
Recipe variations
- You can use 2 lb of scallops or chicken as a swap for shrimp to diversify your main protein source.
- Add ½ tsp red pepper flakes for heat and a touch of vibrant spice to your marinara sauce.
- Either add in 2 cups of fresh spinach for nutrition or ½ cup of sliced mushrooms to create an earthy flavor.
- If making for a smaller portion, reduce ingredients to 1 lb shrimp and cut crushed tomatoes to 14-16 oz for fewer servings.
Save This Recipe!
How to Store?
To keep your shrimp marinara fresh, follow these storage tips:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. This method maintains flavor and texture.
Freezing: Wrap portioned shrimp marinara in aluminum foil or a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm shrimp marinara in a saucepan over medium heat until heated through. Stir occasionally to ensure even heating.
Other Recipes You’ll Love
If you enjoyed this shrimp marinara or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
