Marinara sauce is one of the many low-carb ingredients I use on a regular basis. I always have a jar in the fridge and use it to dress my zucchini noodles, cauli-rice, fish, steak and even in soups and stews. This marinara is also perfect with eggs and quick skillet meals.
Tender, plump shrimp are simmered in a rustic homemade marinara for a deeply flavorful red sauce that's perfect to serve over your favorite pasta! Set a large sauté pan over medium heat. Add the butter, diced onion, and garlic. Sauté for 2 to 3 minutes to soften the onions.
Bring to a gentle simmer, then stir in the cooked shellfish, basil and parsley. Season to taste and allow to just warm through. When the pasta is cooked, drain and return to the pan. Pour in the seafood sauce and fold together until well combined.