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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Shrimp Marinara Recipe

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This recipe for Shrimp Marinara is from The Bietz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons olive oil
6 cloves garlic, sliced
2 cans (28 oz each) crushed tomatoes
1 can (14 1/2 oz) no-salt-added diced tomatoes
2 teaspoons sugar
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon red pepper flakes
1 pound medium shrimp, peeled and deveined
1 cup frozen green peas, thawed
2 pkg (13 1/4 oz each) GF penne pasta
1/2 cup cup basil leaves, torn
Directions:
Directions:
1. Heat oil in a large pot over medium-high heat; add garlic and cook for 1 to 2 minutes, until golden. Stir in crushed tomatoes, diced tomatoes, sugar, oregano, salt and red pepper flakes. Bring to a boil; reduce heat to medium and simmer, with lid ajar, for 30 minutes. Stir occasionally.

2. Spoon half the sauce, about 3 1/2 cups, into a container and cool. Save/freeze for another day (Baked Penne).

3. Stir shrimp and peas into remaining sauce. Cook for 2 minutes or until shrimp are cooked through.

4. Meanwhile, cook penne following package directions. Cool half the penne, about 6 cups, and place in a plastic resealable bag. Refrigerate for another day (Baked Penne).

5. To serve, toss remaining penne with shrimp sauce and, if desired, basil. Serve with Sauteed Broccoli.
Number Of Servings:
Number Of Servings:
6

 

 

 

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