Featured Recipes

Sally's Quick Sauce Shrimp
Quick Marinara Sauce with Shrimp

YIELD: 5 servings.

from Festa del Giardino


3 whole cloves of garlic

3 tablespoons of olive oil (preferably extra-virgin)

1 28-ounce can of San Marzano Italian plum tomatoes

2 teaspoons dried oregano (optional)

salt and freshly ground pepper to taste

2 tablespoons of Italian flat-leaf parsley, minced

3 to 4 fresh basil leaves, slivered

fresh Italian flat leaf parsley, chopped

METHOD for Marinara:

  1. In a 10 or 12 inch open skillet, sauté the garlic in the olive oil over medium heat just until golden (being careful no tot burn it); discard the garlic.
  2. Remove the pan from the flame. Put the plum tomatoes into the pan and break them coarsely with a fork (or add crushed tomatoes, if using them).
  3. Add the seasonings and herbs and return to low heat, simmering for 20 minutes.

TIPS:  This sauce can be used in many other recipes such as Eggplant Parmigiana, Rigatoni alla Norma and Pizza.  For a more intense garlic flavor, the garlic cloves may be minced and left in the sauce.

METHOD for Shrimp Marinara:

  1. Bring 6 quarts of water, to which 2 tablespoons of salt has been added, to a boil.  Add one pound of linguini, stir, bring back to a boil, and cook according to package directions.
  2. Five minutes before the pasta is al dente add 1 pound of fresh or frozen (defrosted) shrimp that has been cleaned and deveined to the marinara sauce and simmer   DO NOT OVERCOOK THE SHRIMP.
  3. Drain the pasta. Add the pasta to the marinara and shrimp sauce and garnish with fresh minced parsley.  Serve immediately.


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