This dish is a good way to use up leftover pasta sauce. If you buy shrimp already cleaned and peeled and have marinara on hand, it takes fewer than 15 minutes.
Here, I used leftover homemade marinara. I never buy pasta sauce, but I suppose one could use store-bought sauce. The sauce pictured here is nothing but canned San Marzano tomatoes (along with the basil and juice in the can), garlic, oregano, fennel seeds, salt, black pepper, and a bay leaf (remove the bay after cooking the sauce), with a splash of olive oil. These ingredients were combined, brought to the boil, and then simmered for quite a while. I never measure the seasonings, so everything is to taste. (If you make the sauce like this and don’t add shrimp or any other meat, the marinara is vegetarian.)
The most important thing is not to let the shrimp cook too long, since it is easy to overcook them. Once they look solid and pinkish, they’re done.
For dinner, you can serve this over pasta or rice. Without the starch, it might make a good cocktail party dish or appetizer–if you can trust guests not to spill it on the carpet.
- 4 cups marinara sauce
- ½ pound of large shrimp (41-50 count), peeled and deveined, with tails removed (and thawed if frozen)
- Heat marinara on medium heat until it is bubbling.
- Add the shrimp. (If they are not close to room temperature they will cool the sauce considerably, and cooking time will go up.)
- When the shrimp are pink and opaque, they're done. Serve over spaghetti or rice.