Shrimp Marinara Recipe
Ingredients
| Olive oil | 3 Tablespoon | |
| Onion | 1 Medium, finely chopped | |
| Peeled plum tomatoes | 1 1/2 Pound, canned | |
| Salt | 1/2 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| 1 1/2 pounds large shrimp, shelled and deveined | ||
| Basil | 2 Tablespoon, chopped | |
Directions
In a 3 -quart saucepan, heat 1 tablespoon of the oil over medium heat.
Add the onion and cook, stirring frequently, until tender, about 5 minutes.
Add the tomatoes and their juice, the salt, sugar, and pepper and bring to a boil.
Reduce the heat and simmer, uncovered, until the sauce is thick, about 15 minutes.
Set aside.
In a 12-inch skillet, heat the remaining 2 tablespoons of oil over medium-high heat.
Saute the shrimp until just cooked through, about 3 minutes.
Return the sauce in the pan to a simmer.
Transfer the heated sauce to a bowl, add the shrimp, and toss to combine.
Sprinkle with the basil and serve.
Add the onion and cook, stirring frequently, until tender, about 5 minutes.
Add the tomatoes and their juice, the salt, sugar, and pepper and bring to a boil.
Reduce the heat and simmer, uncovered, until the sauce is thick, about 15 minutes.
Set aside.
In a 12-inch skillet, heat the remaining 2 tablespoons of oil over medium-high heat.
Saute the shrimp until just cooked through, about 3 minutes.
Return the sauce in the pan to a simmer.
Transfer the heated sauce to a bowl, add the shrimp, and toss to combine.
Sprinkle with the basil and serve.
Chef
