Shrimp Spaghetti Marinara Recipe

Shrimp Spaghetti with Marinara My Kitchen Serenity

WEBAug 25, 2023 · Stir in shrimp. Cover and cook on high 15-25 minutes, just until shrimp turn pink. Serve over cooked spaghetti. Oven Directions - …

Rating: 5/5(2)

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Easy Shrimp Marinara (Fast Dinner Recipe!) – A Couple …

WEBDec 3, 2019 · Remove the shrimp from the pan into a bowl, leaving the juices inside the skillet. In same skillet, add the marinara sauce …

Rating: 5/5(4)
1. 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.
2. 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.
3. In a large skillet, heat the butter on medium high heat. 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.
4. 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.

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Mediterranean Garlic Shrimp Pasta Recipe

WEBSep 25, 2020 · Cook the wine for 1 minute to reduce then add the lemon juice and lemon zest. Add the chopped parsley and tomatoes, toss about for about 30 to 40 seconds. …

1. Cook the pasta in salted boiling water according to package (about 9 minutes). Reserve a little bit of the starchy pasta cooking water. Drain the pasta well.
2. While the pasta is cooking, cook the shrimp. In a large pan heat 1 tablespoon extra virgin olive oil over medium-high heat until the oil is shimmering but not smoking. Cook the shrimp on each side for 2 to 3 minutes until it turns pink. Transfer the shrimp to a side plate for now.
3. In the same pan add a little more extra virgin olive oil, if needed. Reduce the heat to medium-low. Add the onions, garlic, oregano and red pepper flakes (I used Aleppo-style pepper). Cook for 1 to 2 minutes, stirring constantly. Add the wine to the pan and scrape up any pieces of garlic and onions. Cook the wine for 1 minute to reduce then add the lemon juice and lemon zest.
4. Add the chopped parsley and tomatoes, toss about for about 30 to 40 seconds. Season with Kosher salt.

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