Easy Weeknight Shrimp Marinara

This Easy Weeknight Shrimp Marinara is fancy enough to serve to guests, but easy enough to make mid week. Shrimp is cooked in a simple yet delicious tomato sauce and finished with fresh basil and parsley for extra flavor. Add this Italian inspired shrimp dish to your meal rotation; minimal ingredients, easy to make, and easy to clean up! Serve over pasta or with a starch and veggie for a complete meal.

Course dinner

Cuisine Italian

Prep Time 5

Cook Time 25

Servings

Calories 357kcal

Author Steph

Equipment

frying pan

Ingredients

2 lb shrimp (raw, cleaned, deveined)
2 tbsp butter
¼ tsp kosher salt
1 tbsp Italian seasoning
½ tsp garlic powder
1 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
28-32 oz crushed tomatoes (canned)
½ tsp kosher salt
fresh basil and parsley

Instructions

Clean and devein the shrimp, pat dry.
Melt the butter in a large skillet or frying pan over medium high heat.
Season the shrimp with the ¼ tsp. kosher salt, Italian seasoning and garlic powder. Toss to coat.
Add the shrimp to the pan and cook on both sides (for about 5 minutes total) or until they are pink and firm.
Remove from the pan and set aside. They will continue to cook in the sauce later.
Keep the residual juices in the pan.
Add the olive oil to the pan.
Dice the onion and cook the onion over medium high heat for about 5 minutes or until tender and slightly caramelized. Mince the garlic and add it to the pan, cooking for 1 minute or until just fragrant.
Add the crushed tomatoes to the pan with the ½ tsp kosher salt.
Stir to incorporate the ingredients and simmer the sauce, covered, for about 10 minutes or it starts to cook down.
Add the shrimp back in and simmer for another 5 minutes for the flavors to combine.
Garnish with fresh bail and parsley.

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