Ingredients

The following ingredients have 4 Servings
  • 8 ounces spaghetti noodles
  • 1 pound large shrimp, deveined (peeled or unpeeled)
  • 2 teaspoons dried basil
  • 1/4 teaspoon kosher salt
  • 2 tablespoons butter (or olive oil)
  • Parmesan cheese, for garnish (optional)
  • 28 ounce can crushed fire roasted tomatoes (or best quality crushed tomatoes)*
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 8 fresh basil leaves, plus more for the garnish

Instruction

  • Thaw the shrimp (according to the package instructions, or see the section above). When thawed, pat the shrimp dry with a paper towel or clean rag.
  • Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Then drain.
  • In a large skillet, heat the butter on medium high heat. Add the shrimp, basil and kosher salt. Cook the shrimp for 1 to 2 minutes per side until almost cooked through, turning them with tongs (they will cook additionally when you add the marinara at the end). Remove the shrimp from the pan into a bowl, leaving the juices inside the skillet.
  • In same skillet, add the marinara sauce ingredients, scraping any bits off of the bottom of skillet as you stir it together. Bring to a simmer, then cover and cook for 15 minutes.
  • Add shrimp to the skillet and remove the heat. Serve over pasta and topped with Parmesan cheese (optional) and chopped basil.