Shrimp Spaghetti with Marinara

Shrimp Marinara spaghetti on a brown plate with a dinner roll on the side.

Quick and easy shrimp spaghetti is ready in 20 minutes! With juicy shrimp in a thick and robust marinara sauce, on top of angel hair pasta!

Course Dinner, Entree

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 437kcal

Author Anne Clark | My Kitchen Serenity

Equipment

Pot for boiling pasta
Strainer or colandar to drain pasta
Large sauce pan
measuring cup(s)
measuring spoons

Ingredients

8 oz angel hair pasta
2 tablespoon olive oil
1 tablespoon fresh minced garlic (or the jarred garlic) not dried garlic
12 oz Large shrimp, raw, peeled and deveined, tails removed If frozen, let thaw first
28 oz canned crushed tomatoes
6 oz canned tomato paste
1 teaspoon dried Italian seasoning Tip: rub the seasoning between your fingers while adding to the sauce to bring out the flavor.
½ teaspoon salt Start slow with salt, then add more after a taste test
¼ teaspoon black pepper
⅓ cup minced fresh parsley (divided) Reserve 1 tablespoon for garnish

Instructions

Recommendation: Read all the directions first, then begin the recipe.
Cook the pasta per the package directions, drain it, and set aside.
Add the olive oil and garlic to a large skillet over medium-high heat. Cook for 30 seconds. Be careful not to burn the garlic; lower the heat if need be.
Add the shrimp and cook for about 2 minutes, stirring and turning the shrimps over occasionally. We won't cook the shrimp all the way through since they'll finish cooking with the sauce.
Stir in the tomatoes, tomato paste, dried Italian seasoning, salt, and pepper. Reduce heat, cover, and slow-simmer for 5 minutes.
Remove skillet from the heat and stir in the parsley. Taste test and add more salt and pepper if you want to.
Plate the spaghetti and top generously with shrimp and marinara sauce. Garnish with some of the reserved fresh parsley.

Notes

Slow Cooker Directions - Add the olive oil and garlic to a skillet. Over medium-high heat, cook the garlic for 30 seconds. Transfer the olive oil and garlic mixture to your slow cooker. Add the tomatoes, tomato paste, and the seasonings. Taste test and add additional seasonings if needed. Cover and cook on low for 3-4 hours. Stir in shrimp. Cover and cook on high 15-25 minutes, just until shrimp turn pink. Serve over cooked spaghetti.

Oven Directions - Preheat oven to 350F. Add the olive oil and garlic to a large oven-proof skillet. Over medium-high heat, cook the garlic for 30 seconds. Add the tomatoes, tomato paste, and the seasonings. Taste test and add additional seasonings if needed. Stir in the shrimp. Place the skillet in the oven for 15-20 minutes or until the shrimp are cooked. While the shrimp are baking cook and drain the pasta. Serve cooked shrimp marinara over the cooked spaghetti.

How to store leftover Shrimp Spaghetti - let it cool off completely then place in an airtight container and refrigerate for up to 2 days. To reheat, gently warm the pasta in a pan on the stove with a splash of water or microwave it in 30-second intervals until heated through. Add a bit of extra sauce to keep it from drying out.

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