Shrimp Marinara

Shrimp Marinara
Makes 6
Prep 20 m
Cook 34 m



  1. 1 of 5 Heat oil in a large pot over medium-high heat; add garlic and cook for 1 to 2 minutes, until golden. Stir in crushed tomatoes, diced tomatoes, sugar, oregano, salt and red pepper flakes. Bring to a boil; reduce heat to medium and simmer, with lid ajar, for 30 minutes. Stir occasionally.
  2. 2 of 5 Spoon half the sauce, about 3 1/2 cups, into a container and cool. Cover and refrigerate for Baked Penne on Wednesday.
  3. 3 of 5 Stir shrimp and peas into remaining sauce. Cook for 2 minutes or until shrimp are cooked through.
  4. 4 of 5 Meanwhile, cook penne following package directions. Cool half the penne, about 6 cups, and place in a plastic resealable bag. Refrigerate for Baked Penne.
  5. 5 of 5 To serve, toss remaining penne with shrimp sauce and, if desired, basil. Serve with Sauteed Broccoli Rabe, if desired (recipe below).
Nutrition Information for Shrimp Marinara
Servings Per Recipe: 6
Per Serving: 27 g pro., 552 mg sodium, 410 kcal cal., 5 g Fat, total, 62 g carb., 10 g fiber, 115 mg chol., 1 g sat. fat