Garlic shrimp with marinara


Garlic shrimp pasta | Photo by Brave New Food

There’s something about garlic and shrimp. They go together like peas and carrots.

Yes, I just made a Forrest Gump reference. Yes, I’m over the fact that since 1994, (1994!) people have been torturing me with quotes from this movie (even though my name — Ginny — is spelled completely different). But, I digress. *deep, dignified breath*

Olive oil, pressed garlic and shrimp. These three ingredients make this simple pasta worth while.

A note about shrimp. Perhaps what makes people squeamish about cooking shrimp is the de-veining. Basically, there is a dark strip (of fecal matter) that runs along the back of shrimp that needs to be removed before cooking/sauteeing.

Deveined shrimp | Photo by Brave New Food

The good news is that you can buy fresh shrimp already de-veined. The bad news is that it costs a little (about a dollar) more per pound.

Once, I bought a pound of giant, fresh shrimp from the local farmer’s market. They still had antennae. Long, sharp ones. *shiver* But, once I got over the cutting off of heads and antennae, and de-veining, those were the best-tasting shrimp I have ever had, hands down.

What you’ll need:

Serves 3-4

  • 16 ounces of your favorite marinara
  • 8 ounces of your favorite pasta (I suggest linguine)
  • 1 pound of fresh shrimp (buy it fresh or previously frozen from the seafood counter, don’t try to use pre-cooked shrimp. blech.)
  • 3 cloves of pressed garlic (if you haven’t bought a garlic press by now, what are you waiting for!)
  • 1/4 cup of olive oil
  • freshly grated parmesan

1) Peel, de-vein, and rinse shrimp.

2) Bring marinara to a simmer. Meanwhile, bring a large pot of (lightly salted) water to a boil. Cook pasta according to package.

3) Pour olive oil into a non-stick frying pan. Heat for 2-3 minutes until shimmering on medium-medium high heat. Sautee shrimp for 3-4 minutes. Do not overcook, as they will be rubbery. Shrimp will turn from grey to pink when done (usually roughly 3 minutes). You may taste one to make sure, if you wish. Be sure to blow on it first.

Sauteed shrimp | Photo by Brave New Food

4) Drain pasta. Put servings of pasta on plates, top with marinara and then with garlic shrimp. Sprinkle freshly grated parmesan on top.

Serve with your favorite garlic bread or garlic knots and a light caesar salad. Enjoy.

[Source: Brave New Food.]

Check out What’s Cookin’ Italian Style Cuisine’s version of Italian (lemon) garlic shrimp as well.


2 Responses to Garlic shrimp with marinara

  1. Might I also suggest adding a splash of your favorite white house wine?

    That was rhetorical. Because I just did.

    Great post, Ginn-ay.

  2. oh no you didn’t! ;)

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