The Marinara Sauce from the other day is not Bill’s only specialty. My Father-in-Law also makes a mean Shrimp Marinara. This is a simple dish that utilizes his Sunday gravy. Sauteed shrimp and garlic mixed with awesome marinara sauce makes for a great meal.
Bill’s Shrimp Marinara
Peel and de-vein the shrimp.
Make sure to keep the shrimp cold while working with them.
In a large sauce pan heat up the marinara sauce over medium heat.
Preheat 6-8 quarts of salted water in a large pot for the spaghetti. When the pot is boiling add the spaghetti and cook according to the directions on the box. Set aside.
In a large skillet heat 3 tbs of olive oil and add the garlic.
Saute the garlic until lightly browned.
Then add the shrimp.
Cook the shrimp roughly 1.5-2 minutes on each side, or until they turn light pink.
Transfer the shrimp to the sauce pan and then allow them to simmer for 5 minutes.
Add the cooked spaghetti to the pot and toss.
Once the spaghetti is coated with sauce serve.
- 6 cups Marinara Sauce
- 2 pounds raw shrimp
- 3 cloves garlic - finely diced
- 3 tbs olive oil
- 1 pound spaghetti
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In a large sauce pan heat up the marinara sauce over medium heat.
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Preheat 6-8 quarts of salted water in a large pot for the spaghetti. When the pot is boiling add the spaghetti and cook according to the directions on the box. Set aside.
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In a large skillet heat 3 tbs of olive oil and add the garlic.
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Saute the garlic until lightly browned.
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Then add the shrimp.
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Cook the shrimp roughly 1.5-2 minutes on each side, or until they turn light pink.
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Transfer the shrimp to the sauce pan and then allow them to simmer for 5 minutes.
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Add the cooked spaghetti to the pot and toss.
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Once the spaghetti is coated with sauce serve.
NEVER BROWN GARLIC – if it burns it is very bitter and ruins your dish! I learned this the hard way!!
Not sure that I agree with never brown garlic. There is nothing wrong with browning garlic. However, you have to be careful not to burn and blacken the garlic. However, browned garlic add a nice sweetness and reduces the sharpness of raw garlic. If you are afraid of burning the garlic during the cooking process you can brown the garlic, remove it from the pan and then return it to the pan once all of the ingredients are added in.