Tag Archives: shrimp marinara

15 Minute Marinara Sauce and Shrimp Marinara

Posted on June 29, 2026 | Leave a comment

Sometimes you just can’t wait for the two to three hours slow simmering sauce as delicious as it is and wonderful tasting it’s just sometimes not possible. The other night I wanted to make Shrimp Marinara but I didn’t want to use a jarred sauce and believe me I love Raos and Carbone sauces and this shrimp would have been just fine using one of them which I know and encourage you to use if you don’t want to make your own.

This is my recipe for a quick sauce for spaghetti and meatballs, anything marinara when I don’t want to make my slow sauce.

Enjoy! and this is what I did.

15 minute Marinara Sauce

Ingredients:

1/4 cup extra virgin olive oil

1 teaspoon crushed red pepper flakes we like it spicy so I use 1 1/2 if you hate spicy omit it all together

1/2 -1 teaspoon kosher salt

3 medium cloves of garlic, minced or finely chopped

1 28oz can crushed red tomatoes, not pureed, not whole not diced

Directions:

Combine the olive oil, red pepper flakes, salt and garlic in a cold saucepan. Stir while you heat the pan to medium high heat. Saute till fragrant , try and avoid burning the garlic don’t let it get brown . Stir in the tomatoes and heat to a gentle simmer, this will take a few minutes.

I added a little additional salt, and a little additional water. Also I use the pasta water from spaghetti so it got to the right consistency , just add a little water at a time. My sauce was sitting in pan while I prepped shrimp and pasta so it got thicker than I wanted. Easy to thin out , use the pasta water it will help sauce to stick to spaghetti.

Shrimp:

Prepare the pasta– follow directions on packaging for al dente.

Clean Shrimp, pat dry with paper towels and lay out and sprinkle with salt and pepper

I bring sauce to a boil and add the shrimp , the shrimp will start to curl as they cook , stir the shrimp through the sauce a few time and depending on the size of your shrimp they should cook in about 10 -12 minutes , smaller shrimp will cook faster.

Don’t over cook shrimp no body likes rubber shrimp.

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Once shrimp is cooked turn off the heat, finish the pasta , take some pasta water and incorporate into sauce. ( about 1/2 cup) but if you need more use more.

Plate it up and it’s done. Delicious homemade sauce with shrimp or meatballs.

Enjoy!

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Shrimp Marinara

Posted on August 23, 2025 | Leave a comment

I made Marinara Sauce last week and had it in the freezer but if you don’t want to make your own try and get a hold of some Raos Marinara Sauce in a jar or any of the good jarred sauces you’ll be just fine. Raos is my go-to jarred sauce when I need sauce and don’t have my own. Making your own is super easy but I know not everyone wants to do it. I have some recipes on my site for making your own. Look for Sunday Night Red Sauce ( Marinara) .

I made this for the 2 of us and this is what I did if you have more people just simply increase ingredients , you won’t have to double Olive Oil but probably add another 2 Tablespoons if you’re doubling the recipe. No exact science here and you can make changes to suit your own preferences. I had left overs and would say that a pound of shrimp with pasta should serve 3-4 nicely. I used 1/2 a box of pasta but for more than 2 you would use a whole box and maybe increase amount of shrimp.

I used Bucatini type spaghetti because we like the ropy texture but you can use any spaghetti you like or no pasta or use zucchini zoodles.

Perfect Sunday Night Dinner or any night Dinner.

Enjoy!

Ingredients:

4 Tablespoons Olive Oil

1 lb. Shrimp — I used app. 12 large shrimp for the two of us –peeled and de-veined

4 Whole garlic cloves, peeled and minced

Kosher Salt and Freshly Ground Black Pepper

Marinara Sauce — I made my own but probably 1/2 a jar or more depending on how much sauce you like–I love Raos Marinara or Arrabiata Sauce ( spicy version)

Spaghetti –any type you like for the two of us I used 1/2 a box but if you make the whole box it’s great leftovers the next day

*Basil is really nice served chopped up in this

*crushed red pepper is a must for us but also totally optional

Directions:

I pat the shrimp dry after cleaning and de-veining it and place in a bowl and sprinkle salt and pepper and mix around with the shrimp — or lay out the shrimp on some paper towels and sprinkle S and P , just make sure you get salt and pepper all around the shrimp– I like a bowl but it really doesn’t matter.

Heat 4 Tablespoons Olive Oil in a large skillet over medium heat. Add 4 minced garlic cloves and cook till golden not burnt if heat is too high turn it down the garlic cooks very quickly so sometimes I will put in hot oil and remove from heat till garlic turns golden and softens.

I then add the shrimp into the hot oil and cook the shrimp but not all the way through– maybe 2 minutes on each side you’ll want the to start curling and turn pink around the edges. When shrimp is cooked set aside shrimp in a dish– If you’re making double the amount of shrimp don’t crowd the shrimp in the pan you want them to sear not steam

Prepare the Pasta according to the box directions– I prefer it al dente.

After you remove shrimp pour the marinara sauce into the pan and bring to a low simmer stirring up any small bit from the shrimp. I added crushed red pepper because we like it spicy this is totally optional.

When pasta is ready I put shrimp into the simmering marinara sauce and probably cook for app. 4 minutes depending on the size of your shrimp. Obviously if you’re using small shrimp this will cook faster you’ll have to watch it.

I plated up the pasta added sauce and shrimp and served immediately

 

 

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Shrimp Marinara

Posted on March 9, 2024 | Leave a comment

I made Marinara Sauce last week and had it in the freezer but if you don’t want to make your own try and get a hold of some Raos Marinara Sauce in a jar you’ll be just fine. Raos is my go-to jarred sauce when I need sauce and don’t have my own. Making your own is super easy but I know not everyone wants to do it. I have some recipes on my site for making your own. Look for Sunday Night Red Sauce ( Marinara) .

I made this for the 2 of us and this is what I did if you have more people just simply increase ingredients , you won’t have to double Olive Oil but probably add another 2 Tablespoons if you’re doubling the recipe. No exact science here and you can make changes to suit your own preferences. I had left overs and would say that a pound of shrimp with pasta should serve 3-4 nicely. I used 1/2 a box of pasta but for more than 2 you would use a whole box and maybe increase amount of shrimp.

I used Bucatini type spaghetti because we like the ropy texture but you can use any spaghetti you like or no pasta or use zucchini zoodles.

Perfect Sunday Night Dinner or any night Dinner.

Enjoy!

Ingredients:

4 Tablespoons Olive Oil

1 lb. Shrimp — I used app. 12 large shrimp for the two of us –peeled and de-veined

4 Whole garlic cloves, peeled and minced

Kosher Salt and Freshly Ground Black Pepper

Marinara Sauce — I made my own but probably 1/2 a jar or more depending on how much sauce you like–I love Raos Marinara or Arrabiata Sauce ( spicy version)

Spaghetti –any type you like for the two of us I used 1/2 a box but if you make the whole box it’s great leftovers the next day

*Basil is really nice served chopped up in this

*crushed red pepper is a must for us but also totally optional

Directions:

I pat the shrimp dry after cleaning and de-veining it and place in a bowl and sprinkle salt and pepper and mix around with the shrimp — or lay out the shrimp on some paper towels and sprinkle S and P , just make sure you get salt and pepper all around the shrimp– I like a bowl but it really doesn’t matter.

Heat 4 Tablespoons Olive Oil in a large skillet over medium heat. Add 4 minced garlic cloves and cook till golden not burnt if heat is too high turn it down the garlic cooks very quickly so sometimes I will put in hot oil and remove from heat till garlic turns golden and softens.

I then add the shrimp into the hot oil and cook the shrimp but not all the way through– maybe 2 minutes on each side you’ll want the to start curling and turn pink around the edges. When shrimp is cooked set aside shrimp in a dish– If you’re making double the amount of shrimp don’t crowd the shrimp in the pan you want them to sear not steam

Prepare the Pasta according to the box directions– I prefer it al dente.

After you remove shrimp pour the marinara sauce into the pan and bring to a low simmer stirring up any small bit from the shrimp. I added crushed red pepper because we like it spicy this is totally optional.

When pasta is ready I put shrimp into the simmering marinara sauce and probably cook for app. 4 minutes depending on the size of your shrimp. Obviously if you’re using small shrimp this will cook faster you’ll have to watch it.

I plated up the pasta added sauce and shrimp and served immediately

 

 

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Shrimp Marinara

Posted on April 30, 2021 | 3 comments

I made Marinara Sauce last week and had it in the freezer but if you don’t want to make your own try and get a hold of some Raos Marinara Sauce in a jar you’ll be just fine. Raos is my go-to jarred sauce when I need sauce and don’t have my own. Making your own is super easy but I know not everyone wants to do it. I have some recipes on my site for making your own. Look for Sunday Night Red Sauce ( Marinara) .

I made this for the 2 of us and this is what I did if you have more people just increase ingredients. No exact science here and you can make changes to suit your own preferences. I had left overs and would say that a pound of shrimp with pasta should serve 3-4 nicely. I used 1/2 a box of pasta but for more than 2 you would use a whole box and maybe increase amount of shrimp.

I used Bucatini type spaghetti because we like the ropy texture but you can use any spaghetti you like or no pasta or use zucchini zoodles.

Perfect Sunday Night Dinner or any night Dinner.

Enjoy!

Ingredients:

4 Tablespoons Olive Oil

1 lb. Shrimp — I used app. 12 large shrimp for the two of us –peeled and de-veined

4 Whole garlic cloves, peeled and minced

Kosher Salt and Freshly Ground Black Pepper

Marinara Sauce — I made my own but probably 1/2 a jar or more depending on how much sauce you like–I love Raos Marinara or Arrabiata Sauce ( spicy version)

Spaghetti –any type you like for the two of us I used 1/2 a box but if you make the whole box it’s great leftovers the next day

*Basil is really nice served chopped up in this but I didn’t have any

*crushed red pepper is a must for us but also totally optional

Directions:

I pat the shrimp dry after cleaning and de-veining it and place in a bowl and sprinkle salt and pepper and mix around with the shrimp — or lay out the shrimp on some paper towels and sprinkle S and P , just make sure you get salt and pepper all around the shrimp– I like a bowl but it really doesn’t matter.

Heat 4 Tablespoons Olive Oil in a large skillet over medium heat. Add 4 minced garlic cloves and cook till golden not burnt if heat is too high turn it down the garlic cooks very quickly so sometimes I will put in hot oil and remove from heat till garlic turns golden and softens.

I then add the shrimp into the hot oil and cook the shrimp but not all the way through– maybe 2 minutes on each side you’ll want the to start curling and turn pink around the edges. When shrimp is cooked set aside shrimp in a dish– If you’re making double the amount of shrimp don’t crowd the shrimp in the pan you want them to sear not steam

Prepare the Pasta according to the box directions– I prefer it al dente.

After you remove shrimp pour the marinara sauce into the pan and bring to a low simmer stirring up any small bit from the shrimp. I added crushed red pepper because we like it spicy this is totally optional.

When pasta is ready I put shrimp into the simmering marinara sauce and probably cook for app. 4 minutes depending on the size of your shrimp. Obviously if you’re using small shrimp this will cook faster you’ll have to watch it.

I plated up the pasta added sauce and shrimp and served immediately

 

 

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Shrimp Marinara

Posted on April 23, 2020 | Leave a comment

I made Marinara Sauce last week and had it in the freezer but if you don’t want to make your own try and get a hold of some Raos Marinara Sauce in a jar you’ll be just fine. Raos is my go-to jarred sauce when I need sauce and don’t have my own. Making your own is super easy but I know not everyone wants to do it. I have some recipes on my site for making your own. Look for Sunday Night Red Sauce ( Marinara) .

I made this for the 2 of us and this is what I did if you have more people just increase ingredients. No exact science here and you can make changes to suit your own preferences.

I used Bucatini type spaghetti because we like the ropy texture but you can use any spaghetti you like or no pasta or use zucchini zoodles.

Ingredients:

4 Tablespoons Olive Oil

1 lb. Shrimp — I used app. 12 large shrimp for the two of us –peeled and de-veined

4 Whole garlic cloves, peeled and minced

Kosher Salt and Freshly Ground Black Pepper

Marinara Sauce — I made my own but probably 1/2 a jar or more depending on how much sauce you like

Spaghetti –any type you like for the two of us I used 1/2 a box but if you make the whole box it’s great leftovers the next day

*Basil is really nice served chopped up in this but I didn’t have any

*crushed red pepper is a must for us but also totally optional

Directions:

I pat the shrimp dry after cleaning and de-veining it and place in a bowl and sprinkle salt and pepper and mix around with the shrimp — or lay out the shrimp on some paper towels and sprinkle S and P , just make sure you get salt and pepper all around the shrimp– I like a bowl but it really doesn’t matter.

Heat 4 Tablespoons Olive Oil in a large skillet over medium heat. Add 4 minced garlic cloves and cook till golden not burnt if heat is too high turn it down the garlic cooks very quickly so sometimes I will put in hot oil and remove from heat till garlic turns golden and softens.

I then add the shrimp into the hot oil and cook the shrimp but not all the way through– maybe 2 minutes on each side you’ll want the to start curling and turn pink around the edges. When shrimp is cooked set aside shrimp in a dish– If you’re making double the amount of shrimp don’t crowd the shrimp in the pan you want them to sear not steam

Prepare the Pasta according to the box directions– I prefer it al dente.

After you remove shrimp pour the marinara sauce into the pan and bring to a low simmer stirring up any small bit from the shrimp. I added crushed red pepper because we like it spicy this is totally optional.

When pasta is ready I put shrimp into the simmering marinara sauce and probably cook for app. 4 minutes depending on the size of your shrimp. Obviously if you’re using small shrimp this will cook faster you’ll have to watch it.

I plated up the pasta added sauce and shrimp and served immediately

 

 

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