Weeknight Shrimp Marinara


Sometimes quick and easy meals are still elegant in presentation, this Weeknight Shrimp Marinara is a perfect example.  It is a great weeknight meal that is light and healthy with a few secret ingredients.  You can also call this a “Fra Diavlo” or spicy red sauce.  I don’t make it too spicy because although I love a little heat, I don’t love to the point that the kids complain….it’s a fine line, you know what I mean?  I put my own spin on this pasta dish by adding in fresh spinach that I had on hand…great way to sneak it in before the kids even knew it! I also used gluten free pasta and I honestly don’t think anyone could even tell the difference.  The whole meal was done and on the table  in 30 minutes and the whole family loved it!

Weeknight Shrimp Marinara

Quick and easy Weeknight Shrimp Marinara
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Dish
Cuisine Italian
Servings 6 people


  • lb. Spaghetti I used Gluten Free, you can use whatever pasta you prefer
  • 1 Shallot diced
  • 4 Garlic Cloves minced
  • 1/4 teaspoon Red Pepper Flakes you can adjust this up or down, depending upon desired level of heat
  • 1 teaspoon Oregano dried
  • 1 teaspoon Basil dried
  • 28 oz. Can Crushed San Marzano Tomatoes
  • 28 oz. Can Tomato Sauce
  • 1 Tablespoon Sugar
  • 2 lbs. Shrimp peeled and deveined
  • 8 oz. Fresh Spinach
  • 2 Tablespoons Fresh Basil chopped
  • Kosher Salt to taste
  • EVOO
  • Grated Parmesan top with, as desired


  • Heat a large dutch oven over medium low, add EVOO. Add minced shallot and stir to combine. Cook until tender, but not brown, about 5 minutes. Add in minced garlic, pinch of red pepper flakes, dried oregano, dried basil, sugar and a pinch of kosher salt. Stir to combine. Add crushed tomatoes and tomato sauce, bring to a simmer and add fresh basil. Cook for about 20 minutes until reduced.
  • Meanwhile, bring a large pot of salted water to a boil, add pasta (I used Barilla Gluten Free and my kids couldn't tell the difference and actually said they liked it better). Cook it about 2 minutes under the directed amount of time, drain but reserve pasta water.
  • Add peeled and deveined shrimp to the sauce and cook for 2 minutes. You can do this as the pasta is finishing.
  • Finally, add the pasta to the sauce, add one ladle of pasta water to the sauce as well as the fresh spinach. Turn off the heat, stir and serve. Top with fresh basil or grated parmesan.

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