Shrimp Alla Marinara

Adapted by Julia Moskin

Updated May 31, 2023

Shrimp Alla Marinara — Tony Cenicola/The New York Times

Total Time: 25 minutes
Rating: 4(678)
Comments: Read comments

This recipe quickly turns a batch of homemade marinara sauce into dinner. You can serve it right out of the pan, with crusty bread and a green vegetable. Or, remove the shrimp and toss the sauce with a pound of steaming-hot spaghetti or another long, thin pasta, then put them back together in serving bowls, placing the shrimp on top. Don't attempt to toss the sauce, shrimp, and pasta together -- the lively action needed to coat the pasta will break down the shrimp. You want them to be crisp and savory. —Julia Moskin

Featured in: Marinara Worth Mastering

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Ingredients

Yield:5 or 6 servings

8tablespoons extra-virgin olive oil
8whole garlic cloves, peeled and lightly crushed
2½pounds large shrimp (about 30), peeled and deveined
Salt
Marinara sauce (see recipe)
8fresh basil leaves, torn into small pieces (optional)
2tablespoons minced fresh Italian parsley

Ingredient Substitution Guide

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Preparation

Step 1
Heat 4 tablespoons oil in a large skillet over medium heat. Add 4 garlic cloves and cook just until golden and sizzling. Add half the shrimp, placing them in one layer in the pan. (If you crowd the shrimp, they will steam instead of fry.) Sprinkle with salt.
Step 2
Cook, turning once, just until lightly golden and pink around the edges, about 4 minutes total. With a slotted spoon, transfer the shrimp to a plate. Discard garlic cloves. Repeat with remaining oil, garlic and shrimp.
Step 3
When all the shrimp are cooked, pour the sauce into the empty skillet, and bring to a lively simmer, stirring to scrape the bottom of the pan. Taste for salt and add more if needed.
Step 4
Stir in the shrimp, basil (if using) and parsley, and cook just until the shrimp are heated through. Serve immediately.

Ratings

4 out of 5

678 user ratings

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Comments

Jeannie7 years ago

My son came home from college, found and devoured the leftovers, and exclaimed through olive oily lips, "you should make this, Mom. It's really good." He thought it was something from a restaurant that we hadn't finished. I serve it with a robust pasta, either bucatini or rigatoni, that can hold its own with the hearty sauce. Sometimes I use lobster meat. Can I give this 6 stars?

Susan7 years ago

I just use Rao's.

Maria DeCarvalho7 years ago

This is so easy and fresh. I used Marcella Hazan's simple marinara recipe, https://approvedpromo.info/recipes/1015178-marcella-hazans-tomato-sauce%3C/a%3E%3Cbr%3Ewhich is also totally easy and fast.

Namejane10 months ago

Good - used giolitti’s sauce, added capers. 6 shrimp each, rice. Added hot peppers. Maybe a bit skimpy..

Rachel1 year ago

5 stars! Made with 2 pounds gorgeous large 16/20 count fresh Pamlico Sound, NC shrimp (hard to go wrong with shrimp that good!). Followed recipe exactly making 1.5 batches of the linked marinara sauce to have plenty for 1.25 lbs linguine. Used fresh basil in both, basil and parsley at the end. Placed the cooked shrimps on top of individual servings as suggested so as not to mess them up. Heaven.

Jane1 year ago

It was delicious.

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