Shrimp Marinara

Shrimp Marinara
Servings: 6 Prep 20 mins Cook 34 mins


  • 2 tablespoons olive oil
  • 6 cloves garlic, sliced
  • 2 cans (28 oz each) crushed tomatoes
  • 1 can (14 1/2 oz) no-salt-added diced tomatoes
  • 2 teaspoons sugar
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1 pound medium shrimp, peeled and deveined
  • 1 cup frozen green peas, thawed
  • 2 pkg (13 1/4 oz each) whole wheat penne
  • 1/2 cup cup basil leaves, torn (optional)

Make It

1. 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. Spoon half the sauce, about 3 1/2 cups, into a container and cool. Cover and refrigerate for Baked Penne on Wednesday.

3. Stir shrimp and peas into remaining sauce. Cook for 2 minutes or until shrimp are cooked through.

4. 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. To serve, toss remaining penne with shrimp sauce and, if desired, basil. Serve with Sauteed Broccoli Rabe, if desired (recipe below).

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 410, Fat, total (g): 5, chol. (mg): 115, sat. fat (g): 1, carb. (g): 62, fiber (g): 10, pro. (g): 27, sodium (mg): 552, Percent Daily Values are based on a 2,000 calorie diet.