Garlic Basil Shrimp with Penne in a Spicy Basil Marinara
My kids love shrimp lately so I made this garlic basil shrimp with penne in a spicy basil marinara recipe for dinner. I marinated the shrimp in olive oil, garlic, and fresh basil for a few hours while I simmered a simple and spicy basil marinara. I served the sauce over whole wheat penned then topped the dish with pan-grilled shrimp. The shrimp were flavorful and perfectly cooked and the sauce wasn’t so spicy that the kids couldn’t eat it but had a nice kick. This easy shrimp pasta recipe paired nicely with our house salad and a loaf of crusty bread.
Garlic Basil Shrimp with Penne in a Spicy Basil Marinara
Marinade:
- 1 lb of shrimp, deveined & tails removed
- 1 tbsp olive oil
- 2 cloves of garlic, finely minced
- 1 tbsp of fresh basil, finely chopped
Spicy Basil Marinara:
- 1 tbsp olive oil
- ½ yellow onion finely, diced
- 4 cloves of garlic, minced
- ½ tsp dried basil
- ¼ tsp crushed red pepper flakes, more if desired
- 1 (28 oz) can of whole tomatoes, pureed
- 1 (15 oz) can of tomato sauce
- 2-3 tsp sugar, optional
- Sea salt and freshly cracked pepper, to taste
- ¼ cup of fresh basil, chopped
- Parmesan cheese, shredded
How to Make Garlic Basil Shrimp with Penne in a Spicy Basil Marinara
Prepare the shrimp marinade by deveining and removing the shells and tails from the shrimp then place them in a large zip-lock bag.
Make the shrimp marinade by combining olive oil, sea salt, freshly cracked pepper, to taste, finely minced garlic, and finely chopped basil in a small bowl until well mixed. Pour the marinade over the shrimp, then seal the bag, shake, and gently squish the bag until the shrimp are evenly coated. Place in the fridge for 3-4 hours.
Make the Spicy basil marinara by heating the olive oil in a small Dutch oven over medium heat. Add the diced onion, dried basil, and crushed red pepper flakes then cook, stirring often, for 3-4 minutes.
Add the minced garlic and cook, stirring constantly, for 1 minute.
Puree the can of whole tomatoes with an immersion blender; add the tomato sauce and the pureed tomatoes to the onion and garlic mixture. Add sugar, sea salt, and freshly cracked pepper, to taste.
Cover with a lid, reduce to low, and simmer for 3-4 hours, stirring occasionally.
Taste and re-season if needed. Add the fresh basil and mix until evenly combined. Set aside.
Cook the pasta in a large pot of well-salted water per instructions; drain.
Cook the shrimp five minutes before the pasta has finished cooking.
Heat a large grill pan coated with olive oil cooking spray over medium-high heat. Once the pan is HOT add the shrimp and cook for 3 minutes then flip them and cook for 2-3 minutes, or until golden brown.
Serve by placing the cooked pasta in a serving dish and topping it with spicy basil marinara and shrimp. Sprinkle with Parmesan cheese and fresh basil then serve immediately. Enjoy.
Equipment
Ingredients
Marinade:
- 1 lb of shrimp deveined & tails removed
- 1 tbsp olive oil
- 2 cloves of garlic finely minced
- 1 tbsp of fresh basil finely chopped
Spicy Basil Marinara:
- 1 tbsp olive oil
- ½ sweet yellow onion finely diced
- 4 cloves of garlic minced
- ½ tsp dried basil
- ¼ tsp crushed red pepper flakes more if desired
- 1 28 oz can of whole tomatoes pureed
- 1 15 oz can of tomato sauce
- 2-3 tsp sugar optional, to taste
- Sea salt and freshly cracked pepper to taste
- ¼ cup of fresh basil chopped
- Parmesan cheese shredded
Instructions
- Prepare the shrimp marinade by deveining and removing the shells and tails from the shrimp then place them in a large zip-lock bag.
- Make the shrimp marinade by combining olive oil, sea salt, freshly cracked pepper, to taste, finely minced garlic, and finely chopped basil in a small bowl until well mixed. Pour the marinade over the shrimp, then seal the bag, shake, and gently squish the bag until the shrimp are evenly coated. Place in the fridge for 3-4 hours.
- Make the Spicy basil marinara by heating the olive oil in a small Dutch oven over medium heat. Add the diced onion, dried basil, and crushed red pepper flakes then cook, stirring often, for 3-4 minutes.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Puree the can of whole tomatoes with an immersion blender; add the tomato sauce and the pureed tomatoes to the onion and garlic mixture. Add sugar, sea salt, and freshly cracked pepper, to taste.
- Cover with a lid, reduce to low, and simmer for 3-4 hours, stirring occasionally.
- Taste and re-season if needed. Add the fresh basil and mix until evenly combined. Set aside.
- Cook the pasta in a large pot of well-salted water per instructions; drain.
- Cook the shrimp five minutes before the pasta has finished cooking.
- Heat a large grill pan coated with olive oil cooking spray over medium-high heat. Once the pan is HOT add the shrimp and cook for 3 minutes then flip them and cook for 2-3 minutes, or until golden brown.
- Serve by placing the cooked pasta in a serving dish and topping it with spicy basil marinara and shrimp. Sprinkle with Parmesan cheese and fresh basil then serve immediately. Enjoy.
That was a good start for a day; seeing delicious shrimps around !!! That looks very tasty; I generally cook shrimps in clay pans with garlic, thyme,onions and cheddar cheese. I haven’t tried it on top of pasta yet ; but I will sure !!
Cheers 😀
We’ve been really talking about shrimp lately, but I wanted to try something new, so your post is right on time!! Thank you.
That looks really delicious !!!!!!
Yum!
This looks amazing! It’s the simple things I never think of…..marinating shrimp, duh!
I admire your dishes, they’re always full of flavor. This pasta dish looks really tasty. Thanks for sharing the recipe 🙂
Swoon. This recipe makes me wish I weren’t allergic to shrimp! I think I will try this recipe with chicken!
What an amazing dish, Pam. I can’t believe I’ve never added shrimp to a spaghetti dish. And that spicy marinara sauce is to die for, especially after that 3-4 hour simmer! It must have been so flavorful.
Looks delicious! I love the recipes you come up with, always something amazing.
Looks amazing, Pam! I’d love a bit plate of that right now….. YUM!
This sounds fantastic. I LOVE the look of that shrimp on top.
That looks wonderful!
I really need to start cooking with shrimp more, it just seems intimidating because I never had it much growing up. This looks delicious.
I’m so impressed that your kids love shrimp! I hated it when I was a kid. Love all the fresh flavors in this! Perfect pasta.
I love everything about this dish. The shrimp looks delicious with this wonderful marinara and pasta.
I think I would love this recipe. I love a little kick to my meals, just not too much.
oooh this looks so delicious.. love the combo of basil, marinara and shrimp.. just can’t go wrong with it. DELICIOUS!
Thank you very much for this recipe. Inspiring to all.
What a tasty looking pasta! I especially like the addition of the shrimp!
Good morning, I featured this recipe on my blog today for my weekly seafood round-up. It looks great, thanks for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2012/06/week-20-seafood-frenzy-friday.html
Pinned it! Definitely going to make this – shrimp done on the grill, the rest as is. (Mainly because marinara drips through the grill grates, ha ha)
This was a simple and tasty dish that served many purposes….I made half the shrimp and all the sauce . Had the shrimp for dinner one night; used some of the marina with Pam’s baked ravioli as a Superbowl appetizer, and I”m using the rest tonight for her Herb Chicken Parmesan! I added a bay leaf to the sauce, but otherwise made it as specified. It has a really nice warm heat….like an Arrabiata. I think it would be great if made with home-grown tomatoes in the summer and then canned….but we are a long ways from tomato season right now!