Shrimp Alla Marinara Recipe 45

EASY SHRIMP MARINARA

Steps:

• 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. Add the shrimp, basil and kosher salt. 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.

SHRIMP ALLA MARINARA

Steps:

• Bring a large pot of water to a boil, add 1 tablespoon olive oil. Cook pasta according to package instructions until al dente. Place pasta in a colander, and rinse quickly with cold water.
• Meanwhile, heat remaining olive oil in a skillet over medium heat. Cook garlic, stirring frequently until garlic is fragrant, about 45 seconds. Add shrimp and lemon slices, and cook until the shrimp turn pink, about 3 to 5 minutes. Remove shrimp from the skillet, and set aside.
• Using the same skillet, add the diced tomatoes, tomato paste, wine, oregano and sugar. Stirring continuously, cook until liquid is reduced by about half, 8 to 10 minutes. Add the shrimp mixture back into the skillet and cook until the shrimp are heated through, about 2 minutes.
• Serve the shrimp mixture over pasta. Garnish with fresh basil.

SHRIMP ALLA MARINARA RECIPE - (4.5/5)

Steps:

• Heat 4 tablespoons oil in a large skillet over medium heat. Add 4 garlic cloves and cook just until golden and sizzling. Add half the shrimp, placing them in one layer in the pan. (If you crowd the shrimp, they will steam instead of fry.) Sprinkle with salt. 2. Cook, turning once, just until lightly golden and pink around the edges, about 4 minutes total. With a slotted spoon, transfer the shrimp to a plate. Discard garlic cloves. Repeat with remaining oil, garlic and shrimp. 3. When all the shrimp are cooked, pour the sauce into the empty skillet, and bring to a lively simmer, stirring to scrape the bottom of the pan. Taste for salt and add more if needed. 4. Stir in the shrimp, basil (if using) and parsley, and cook just until the shrimp are heated through. Serve immediately.

SHRIMP ALLA MARINARA

Steps:

• Heat 4 tablespoons oil in a large skillet over medium heat. Add 4 garlic cloves and cook just until golden and sizzling. Add half the shrimp, placing them in one layer in the pan. (If you crowd the shrimp, they will steam instead of fry.) Sprinkle with salt.
• Cook, turning once, just until lightly golden and pink around the edges, about 4 minutes total. With a slotted spoon, transfer the shrimp to a plate. Discard garlic cloves. Repeat with remaining oil, garlic and shrimp.
• When all the shrimp are cooked, pour the sauce into the empty skillet, and bring to a lively simmer, stirring to scrape the bottom of the pan. Taste for salt and add more if needed.
• Stir in the shrimp, basil (if using) and parsley, and cook just until the shrimp are heated through. Serve immediately.

SHRIMP MARINARA

Steps:

• Peel, define and butterfly shrimp. In a bowl, mix shrimp with garlic, 1 tablespoon of the oil and salt. Marinate, refrigerated, 1 hour.
• Heat 2 tablespoons of the oil in a large saute pan over high heat. Add shrimp, spreading them so cut surface lies flat. Weight shrimp with a slightly smaller saute pan or other weight, press and sear 30 seconds, and remove to a plate. Add mariner and chicken stock to pan. Reduce rapidly over high heat 5 minutes, or until liquid has evaporated. Return shrimp to pan, toss well and cook until shrimp are warmed through. Season to taste with crushed red pepper, salt and pepper. Serve immediately, sprinkled with chopped parsley.

WW 5 PT. SHRIMP IN MARINARA SAUCE

Steps:

• Place a large nonstick skillet over medium heat 30 seconds. Add oil and heat 30 seconds more. Add the shrimp and garlic; cook, stirring constantly, 2 minutes, until just pink.
• Stir in the remaining ingredients. Bring to a boil; cook stirring frequently, 8 minutes, until the sauce is thickened. Serve immediately.

SHRIMP MARINARA

Steps:

• In a 3-qt. slow cooker, combine the first 9 ingredients. Cover and cook on low for 3-4 hours. , Stir in shrimp. Cover and cook on high 15-25 minutes, just until shrimp turn pink. Serve with spaghetti. Sprinkle with cheese if desired.

SHRIMP MARINARA

Steps:

• In 12 inch skillet, bring oil and wine to a boil.
• Add garlic and onions; cook and stir for 3 minutes.
• Add tomatoes and lemon juice; cook and stir for 8 minutes.
• Add shrimp; cook 4 minutes.
• Add remaining ingredients, cook 1 minute.

CIOPPINO

Steps:

• Toast the star anise by stirring frequently in a small skillet over medium heat until fragrant, about 3 minutes. Set aside.
• Make the marinara base: Add the onion, garlic cloves, bell pepper and olive oil to a food processor and pulse until finely chopped. (Or, finely chop the vegetables by hand, then add to the pot along with the oil.) Add the mixture to a large pot and cook over medium, stirring occasionally, until soft, translucent and light golden in places, about 5 minutes. Add the Bloody Mary mix, canned tomatoes and juices and tomato sauce. Get every last drop from the cans by swirling a splash of water into each one and tipping the remnants into the pot. Add the toasted star anise, oregano, basil, thyme, sugar and bay leaf, and stir to combine. Bring to a boil over medium-high, then reduce the heat to medium-low and simmer gently, uncovered, for 1 hour, stirring often so the bottom of the pot doesn't burn. (Makes 7 1/2 cups; see Tip.)
• While sauce simmers, roast the garlic: Heat oven to 375 degrees. Slice the whole garlic heads in half crosswise. Divide garlic, cut-sides up, between two pieces of aluminum foil, large enough to wrap the garlic up like two presents. Drizzle with olive oil, then wrap tightly. Set the foil packets on a baking sheet and roast for 1 hour, until the garlic is light brown and tender all the way through.
• Make the garlic butter: Once cool enough to handle, squeeze the garlic cloves out, discarding the skins. (You should have about 1 cup of roasted garlic.) Add to a food processor along with the softened butter and pulse until smooth and creamy. Or, smash the garlic to a paste and mix with the softened butter. (Makes 1 1/2 cups; see Tip.)
• Make the garlic bread: Heat oven to 400 degrees. Spread 1/2 cup garlic butter on the cut sides of bread and season with salt and pepper. Set the bread, buttered-sides up on a foil-lined baking sheet and bake until toasted and golden in spots, about 15 minutes. As soon as the garlic bread comes out of the oven, sprinkle it with dried oregano and the Parmesan. Cut into large pieces, then wrap the foil from the baking sheet around them to keep warm.
• While the bread bakes, make the cioppino: In a large Dutch oven or wide, heavy pot, add 4 cups of the marinara sauce, plus the clam juice, thyme sprigs and red-pepper flakes. Season generously with salt and pepper and heat over medium-high until simmering, about 5 minutes.
• Separate the legs and claws from the crab bodies. Once the sauce is simmering, gradually add the seafood, starting with the crab bodies. Cook for a couple minutes, then add the crab legs and claws to the pot and cook, stirring occasionally, for about 5 minutes.
• Add the clams, nestling them into the sauce around the edges, like numbers on a clock, cover with a lid and cook for about 6 minutes. Give the mixture a stir then add the mussels, in the same fashion as the clams. Cover and cook for another 3 minutes. Once the clams start to open, add the fish, gently nestling it into the sauce, and set the shrimp right on top to let them steam gently. Add 2 tablespoons of the garlic butter, put the lid back on and simmer until the fish cooks through and the shrimp get plump, about 5 minutes.
• To serve, transfer the cioppino to a deep serving bowl, being careful not to break up the delicate cooked fish. Perch the crab legs and claws on top and sprinkle with parsley. Serve with warm garlic bread on the side.

SPICY SHRIMP MARINARA

Steps:

• Season shrimp with salt. In a large skillet, heat 2 tablespoons oil over medium-high. In 2 batches, cook shrimp until golden brown, 2 to 3 minutes per batch. Transfer to a plate.
• Add remaining 2 tablespoons oil, garlic, and red-pepper flakes to pan and cook until fragrant, about 1 minute. Add marinara and bring to a simmer. Return shrimp to pan and simmer until cooked through, about 1 minute.

SEAFOOD MARINARA PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Heat another tablespoon of olive oil in a large skillet over medium-low heat. Stir in diced tomatoes and green onion; cook and stir until the tomatoes have softened. Stir onion mixture into the tomatoes, then add crushed tomatoes, tomato paste, oregano, and thyme. Simmer for 5 minutes. Stir in mussels and shrimp, then pour in the wine and lemon juice. Cover and increase heat to high. Cook until shrimp have turned pink and mussels have opened, discarding any that have not opened. Serve over pasta and garnish with lemon wedges.