Shrimp Alla Marinara Recipe (2024)

My son came home from college, found and devoured the leftovers, and exclaimed through olive oily lips, "you should make this, Mom. It's really good." He thought it was something from a restaurant that we hadn't finished. I serve it with a robust pasta, either bucatini or rigatoni, that can hold its own with the hearty sauce. Sometimes I use lobster meat. Can I give this 6 stars?

I just use Rao's.

This is a great vacation rental dish -- very special but easy to prepare when you have only a sparse pantry.

I live on the Gulf coast were we are blessed with excellent Shrimp. Here is a variation of Ms. Moskin's dish that is easier, makes good use of her wonderful Marinara and adds a creole twist for a fusion dish. Just heat the Marinara in a skillet, add some garlic, green bell peppers and diced onions to taste. Dilute slightly with shrimp stock (or vegetable stock). Sprinkle store bought, creole spices on the shrimp and add to sauce. Simmer until Shrimp are done. Serve over rice.

This is so easy and fresh. I used Marcella Hazan's simple marinara recipe, http://cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-sauce
which is also totally easy and fast.

Like another commenter I also used Rao's marinara for a quick weeknight dinner and served this over pasta. We are big garlic fans so I saved the garlic cloves that were fried in oil and served them with crusty bread at the table. Delicious!

For the carb conscious serve over zucchini "spaghetti"

My family has made a version of this for ages.
We use crushed Rosemary for basil (in marinara too) and parsley.
Delish.
Never leftovers.

Substitute cubed swordfish steak for a recipe similar to Lidia's.

Light and delicious! Threw this on top of some linguine and made for a great dish that was not as heavy as marinara with meatballs. Will make this again for sure.

This was so awesome! Easy, flavorful and I served over spaghetti squash - YUM!!!

Superb. He says its his new favorite and better than a restaurant. Used about 50% more garlic!

I really enjoyed this recipe--very, VERY simple and pretty fast and easy. I found I had to cook it down or reduce it a bit longer than the recipe said, to get it to the thickness that I was after. All in all, though, I would definitely recommend this dish. Simple, elegant marinara.

Used Rao's. Served over angel hair pasta. Delicious.

There is an accompanying recipe in another article: http://cooking.nytimes.com/recipes/1015987-marinara-sauce -- it looks super easy.

5 stars! Made with 2 pounds gorgeous large 16/20 count fresh Pamlico Sound, NC shrimp (hard to go wrong with shrimp that good!). Followed recipe exactly making 1.5 batches of the linked marinara sauce to have plenty for 1.25 lbs linguine. Used fresh basil in both, basil and parsley at the end.Placed the cooked shrimps on top of individual servings as suggested so as not to mess them up. Heaven.

It was delicious.

Delectable

“Discard garlic cloves” 😐😐😐

Used Rao’s arrabbiata. Be sure to pay the shrimp dry before sautéing. Quick weeknight crowd pleaser.

Disappointing

Delicious! I boiled the shrimp shells and used the water to thin the marinara sauce.

This dish is amazing! Served it with polenta cakes - perfection

This recipe is a great foundation to whatever is in your pantry or refrigerator. I made it as written and it was good, but I didn't think it was WOW. That said, it was quick, easy and I didn't have any leftovers, which may say it all.

Wow, this was incredible. My new favorite dinner recipe!

I made both the shrimp and the marinara for the first time tonight, and, oh my, we are sold! So much garlic and so tasty! I served it with linguine and I wish I could share a pic because it was absolutely beautiful. Use good olive oil, and fresh, firm garlic cloves. I am notorious for messing with recipes. I do not want to mess with this. I made it as written, including the basil. So very satisfying.

Superb. He says its his new favorite and better than a restaurant. Used about 50% more garlic!

PERFECT. I actually had extra fresh tomatoes lying around so I used the same weight in fresh tomatoes + pasta water instead of tomato water for the marinara, just making do. The basil trick really added flavor, and adding the sauce to the shrimp pan to sizzle was a stunning move. THANK YOU.

This was simple and excellent. It's going on my regular rotation now. I used wild frozen Argentinian shrimp from Trader Joe's, where I also found the Marzano tomatoes for the marinara sauce.

Yet another excellent recipe from the NYT. Will definitely make this again. Easy to cut this recipe by 1/2 or 1/3 for smaller crowds.