Shrimp Marinara and Linguini Recipe

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With Lent being here and Easter right around the corner this time of year every Friday we have fish or seafood. This Shrimp Marinara Recipe has a little bit of heat and it is delicious. You could use your choice of raw or cooked shrimp; I used cooked shrimp in this recipe. If you are looking for a change on Fridays this will do it, and your Family or Guests will love it. If you don’t want this on the hot side, just cut down on the red pepper or eliminate it. Garnish with parmesan cheese and serve with garlic bread. Enjoy

(Makes 4 Servings)


1 (14.5 ounce) can diced tomatoes (with juice)

1 (6 ounce) can tomato paste

½ cup water

1 medium onion (diced)

4 cloves of garlic (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 Linguini (cooked and drained)

Shredded parmesan cheese (for serving, optional)


Step 1: Cook noodles according to package directions. Drain and set aside. In a large skillet (or sauce pan) 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.

Step 2: Within the last few minutes of cooking, add shrimp and cook until heated through. Serve over spaghetti and top with parmesan cheese.

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