Sauté shrimp in Marinara

8/7/2023 original 

Updated photos 2/25/24

A family favorite  shrimp in marinara.

Today was a busy day so I decided to take a short cut and use a jar sauce for the marinara.  There was a time I’d never use a jar sauce but when you decide to try a good brand and feel it satisfies you, I say why not?

1 large jar Rao marinara sauce 

1/2 cup half and half

3 tablespoons extra virgin olive oil

3 tablespoons butter

2 cloves minced garlic 

1lb.  Cooked and deveined large shrimp 

1 lb.  Pasta of choice(I used Rigatoni tonight)

Parmesan to taste

In a separate pot boil pasta according to directions in salted water. Drain

While pasta is cooking in a large sauté pan on low heat add olive oil ,butter and minced garlic.  Once garlic starts to sizzle add shrimp and just warm shrimp.  Add marinara, and half and half.  Heat on low until combined.  Add shrimp and drippings and heat until sauce is warm and shrimp is coated with sauce..  

Remove from heat.  Add drained cooked pasta and top with parmigiana cheese or Romano cheese. Serve immediately.

Enjoy!

Shrimp fried rice my way

Shrimp fried rice my way.

You can easy make this for one or more just increase all ingredients especially vegetable oil and butter.

1 cup minute rice according to directions and set aside as well as 6 extra large shrimp I had defrosted and cut in half.

In a medium saucepan on medium heat add approximately 4 tablespoons vegetable oil and 2 tablespoons butter and 1 tablespoon *soy sauce.  

When it starts to sizzle I added one chopped scallion, about 1/2 cup frozen peas and carrots, dried parsley,  onion powder and garlic powder

Pinch of salt and pepper to taste.

Cover pan allowing peas and carrots to cook a few minutes.  Then  add the cut shrimp making sure to throughly coat all the shrimp with the butter vegetable oil .  I immediately added the cooked rice stirred thoroughly to mix.

Note:  you can add more scallions and if you want add about 1 tablespoon *soy sauce for color if you have them.  I only had one scallion  so I added additional onion powder.  It’s the first time I did this my way and it was so good.

It was ready to eat in less than 15 minutes.

Enjoy!

 

Lemony Shrimp Salad with Couscous: Light and healthy

1/13/14

Re-post because it’s so yummy!  And healthy too!

When I started this blog my intention was to bring basic good Italian and Slovak food back into the kitchen; recipes that have been in my family since forever and my plan is to continue to do. 

 Now that summer is here a few light meal recipes might appeal to all for those hot summery days. I have had several requests for light salads which can be served for dinner or lunch.. 

I saw this recipe in a magazine and decided to try it out and I liked it.  A little shrimp for an added change. This blog is still a work in progress and I'll continue to play around with some meals that I've found to be tasty, interesting and healthy as well.

 You can be assured the Italian and Slovak food I so love will always be a part of it. You can look forward to seeing Cappeletti, Ravioli, Pasta Fagioli, Chicken Scampi, Frittatas, Potato Pancakes, Pierogi,  as well as many favorite recipes that my mom and grandmothers used to make and  I loved to eat. 

Enjoy!

Recipe:
 

1 cup Couscous
1 1/2 lb. cooked and peeled medium shrimp (check out the fish dept at the market).  You may be able to get some already cooked and will make it easy to prepare for a quick meal).
1/2 lb.sugar snap peas(microwave for a few minutes) or vegetable of choice
3/4 cup fresh basil leaves..broken into pieces)
2 scallions chopped
2 tsp. grated lemon rind
3 tablespoons lemon juice
3 tablespoons olive oil
Lemon for Garnish if desired

Place couscous in a large bowl, add 1 cup very hot tap water with 1/4 each salt and pepper.  Cover and let sit for 5 minutes.

In a medium bowl place chopped scallions, sugar snap peas, basil, shrimp and lemon rind.  After couscous has set add above and toss with lemon juice and olive oil..

Note:  You may have to add a little more olive oil if it seems dry.  Also substitute a vegetable of choice instead of peas if you so choose.  Light healthy meal..

7/5/12 
7/15/13
1/13/14

Lemony shrimp scampi with farfalle

When I’m in doubt of what to make for dinner this is one of my favorite meals.

I have found using a little lemon either fresh or lemon juice, paprika, parsley, minced garlic, cheese and a little either vegetable or chicken broth really adds depth to this meal.

The ingredients are listed below.

Enjoy!

1lb. Cleaned and deveined large cooked shrimp

1 stick butter

1/4 cup olive oil

1 tsp. Paprika 

1/4 cup dried parsley

3 cloves minced garlic

1/4 cup lemon juice

1lb. Farfalle cooked a’dente (reserve 1/2 cup water)

1/4 cup chicken broth

1/4 cup shredded Parmesan cheese

Place butter in a large sauté pan.  Add olive oil and garlic.  Simmer slowly until garlic starts to simmer

And is fragrant.   Add lemon juice, then chicken broth and shrimp.   Stir gently .  Add cooked farfalle. If  farfalle appears dry add chicken broth to moisten. Add Parmesan cheese and serve. 

Note:   most of my herbs I use with a heavy hand.  I love good flavor.  You’ll know it’s going to be good when your house smells awesome!

Salad was our side.

Romaine, cucumber, tomato, sweet onion,dried parsley, salt, pepper, virgin olive oil and balsamic vinegar. Toss well and serve cold!

Panko seasoned shrimp scampi

This meal was served with yellow seasoned rice.

New photo 1/17/2023

Quick and easy way to make dinner!

Delicious generously seasoned shrimp sautéed 

with a generous amount butter, olive oil, garlic, dried parsley, a whole squeezed lemon and paprika.  To make this already fabulous meal even better I added Panko seasoned bread crumbs right before serving stirring gently to lightly coat the shrimp.  

I did this meal without exact measurements because we were hungry and I needed to get something on our table quickly.

😋

Microwave white and sweet potato

Applesauce as side

Cocktail sauce (optional)

Enjoy!

Christmas lunch 2021

It was a wonderful afternoon spent with our son Mark and his wife Angela.

Nothing fancy just a delicious new recipe(for them) of shrimp scampi and a tossed salad.   

Traditional shrimp scampi is a fall back but I’ve made this recipe several times and it has been one my hubby and I favorites.

Here’s my ingredients:

2lb. Large cooked frozen shrimp (I thaw shrimp and remove tails in between layers of paper Towels) in refrigerator overnight 

1stick butter

1/4 to 1/2 cup vegetable oil

2 large cloves  minced garlic

1tsp. Dried parsley 

1 cup jarred marinara sauce(I user Rao or Victoria brand)

Red pepper flakes optional 

1lb. Your favorite pasta.  (I’ve used spaghetti, tagliatelle and Angel hair pastas)

In extra large pan(skillet) place butter and olive oil and melt slowly.  Once oil and butter have melted well add garlic and parsley.  Simmer slowly until you can smell the aroma of the garlic.

Add  shrimp.  Make sure to pat shrimp well

to remove any wet feeling).

Sauté shrimp in butter-oil mixture just until warm.  Remove shrimp onto a platter and cover.

Add marinara to butter-oil mixture and sauté until it starts slowly slightly bubble, stirring constantly.

In a separate pot cook pasta according to directions. Before draining cooked pasta reserve I cup pasta water,

Once pasta is drained add about 1/4 to 3/4 cup pasta water to marinara/butter oil sauce stirring until

 heated.

Toss well.   Add shrimp and toss cooked shrimp to coat well. 

***Add some pepper flakes to give the meal a little bite if you would like.

A large tossed  salad complimented this dish.

Homemade cookies and coffee for dessert!

An easy meal with no stress!  My family enjoyed it 100%.

Some dessert and ….

A little vino too!

Shrimp Mascarpone

New Recipe!!

I’ve been wanting to try this recipe for sometime.

I adapted it to our favorite seafood and food tastes 

6 T butter

1T olive oil 

1T dried parsley 

1 clove minced garlic

1/2 lb. fresh green beans (par cooked)

1/2 lb. mushrooms (optional)

1/2 tsp. Onion powder

Salt, pepper to taste

1lb. Cooked shrimp

3/4 lb. Cellantini pasta or pasta of choice

Sauce:

1/4 cup milk

1(8oz.) Container mascarpone cheese

2 T butter

Cook pasta according to directions. Note do not overcook.

Make sauce.

In a small pot on low heat place butter and milk, add mascarpone and blend together.  

In another pan melt butter with olive oil. Add garlic , onion powder and cooked green beans. Sauté slowly. Add cooked shrimp and cook until shrimp is warmed.

 

Remove and drain pasta add to butter Mascarpone sauce.

Serve immediately.  Enjoy!

Alfredo topped shrimp marinara

Hello to a New year and new recipes.

Today I decided to add some interest to my shrimp marinara and it proved to be a delicious addition.

Easy to make and using my favorite marinara jar sauce while making my quick homemade Alfredo sauce to add some added flavor.  It was a success!  We totally enjoyed it and I think you will too!

I Victoria’s jar Marinara sauce

**Homemade Alfredo sauce *** you can use jar Alfredo sauce 

3/4 lb. cleaned and deveined medium shrimp thawed (tails removed)

4T Butter

Extra virgin Olive oil

1clove minced garlic 

1lb. Penne pasta cooked according to directions

Pecorino Romano cheese or Parmesan cheese

Dried parsley 

Cook pasta according to directions while shrimp are sautéing and drain pasta well.

Lightly sauté shrimp in butter, garlic and olive oil.

Add marinara sauce to sautéed shrimp and heat on low until sauce had warmed.

**Make Alfredo sauce

4 T butter melted 

I cup heavy cream

1/3 or more cup Pecorino Romano cheese

Melt butter on low heat .  Slowly add heavy cream stirring until it starts to thicken slightly.  Add Romano cheese.  

Toss penne with half of  shrimp and marinara sauce.  Place in platter or bowl .  Add remaining marinara and using a large spoon drizzle Alfredo sauce generously over pasta.

A side salad compliments this wonderful dinner!

Happy Cooking!!

From my kitchen to yours,

Shrimp in marinara over Polenta

Hubby and I didn’t eat lunch today so I made an early dinner.  Shrimp in marinara over polenta.  I had never made it over polenta and really liked it because I have ordered shrimp and grits when I order out so I was just about positive I would like it.. 

My Italian hubby wasn’t as convinced as I was.  He says polenta with meat sauce is the only way to go. 

Most days he wins and some days I win.  Score 😂😋😋😋

1 lb. cooked and deveined large shrimp( I removed tails)

Olive oil

Butter

Minced garlic

Fresh basil(you can use dried)

Parsley

Red pepper

Place olive oil, butter , garlic, parsley in large skillet. Sauté until garlic starts to sizzle.  Add marinara sauce and basil. Cook low until sauce is warmed .  Add shrimp and warm a few minutes and serve with Parmesan.  Yummy!

Polenta

4 cups water

I tsp. Salt

1 cup (*instant polenta)

Grated Parmesan 

Bring salted water to a boil.  Using a whisk quickly add polenta whisking until thickened.  It takes less than 5 minutes to thicken.  Note: it does splash so have a lid handy!

Place large spoonfuls of polenta on a platter.  Add shrimp and sauce and lots of grated Parmesan.

Enjoy!

Scampi on couscous

I made the short cut recipe of the recipe below using the below ingredients.

No complaints! Yummy!

Victoria’s marinara sauce (1/2 bottle)
Olive oil
Diced carrots
Diced onions
Minced garlic
Parsley
Crushed red pepper
Lemon juice.
Parmesan cheese

Sautéed onions, carrots and garlic Until they are cooked.  I Added sauce and warmed.   Placed all in large food processor with 1/2 cup water. Pulsed until liquid.

Sautéed cleaned shrimp in olive oil, garlic, Red pepper and parsley. I added lemon juice and tossed until shrimp is warmed.  Do not overcook!

Add 1 cup couscous to thin sauce .  Allow to stand about 10 minutes. Fluff with fork.

Scoop Couscous into dishes.  Sprinkle Parmesan and top with shrimp!  Yummy!


Giada’s recipe

1/2 cup plus 2 tablespoons extra-virgin olive oil

1 small onion, chopped

1 carrot, chopped

1 garlic clove, peeled and smashed, plus 2 garlic cloves minced

2 (8 ounce) cans chopped tomatoes in their juice

1 (8ounce) bottle clam juice

1/4 cup dry white wine

1 cup water

2 cups plain couscous

2 pounds large shrimp, peeled and deveined

1 lemon, juiced

1 tablespoon red pepper flakes

Parsley 

In a large pot, heat 1/4 cup olive oil. When almost smoking, add onion, carrot and 1 clove smashed garlic and saute until vegetables are soft, about 5 minutes. Add the canned tomatoes and their juice, clam juice and white wine. Bring to a boil and simmer on medium heat for 10 minutes, uncovered. Remove from heat and allow to cool slightly. Carefully pour tomato mixture in the bowl of a food processor and puree. Add a couple of tablespoons of water if needed - you want to end up with a broth. Check for seasoning.

Return broth to the pot. Add 1 cup of water and 2 tablespoons extra-virgin olive oil and bring to a boil. Reduce heat and add 2 cups couscous. Cover pot and remove from heat. Let rest for 10 minutes, allowing the couscous to absorb all the liquid. Fluff with a fork and season with salt and pepper.

In a large skillet, add the remaining 1/4 cup oil and the 2 cloves of minced garlic. Heat the oil, making sure not to burn the garlic. When the oil is hot, add the shrimp and stirring occasionally, cook the shrimp until they start to turn pink, about 5 minutes. Be careful not to overcook the shrimp or they will become tough. Remove from heat and add the lemon juice, red pepper and chopped parsley. Check for seasoning.

To serve, mound the couscous in the center of a platter and top with the shrimp

Food network recipe 

Shrimp linguine in a rose’ marinara sauce

Hi everyone:

My recipes are usually posted right after I make them.  Most times I don't use an actual  recipe but when I know someone may want to duplicate it I measure everything to be accurate.

Today's Meal took under an hour from start to finish to complete and both hubby and I enjoyed it.

It's similar to shrimp scampi but with added tomatoes or as today jar sauce.  

I really like this brand and I find it at Costco in bottles of two.  It's very close to my home made and I use whenever I need a jar sauce in a pinch.

Just a note:  I find sauteeing the shrimp before adding the sauce for a few minutes in the butter, garlic mixture to give a bit more flavor to this recipe.  Just remember to not overcook this recipe.  It's easy and using already cooked and thawed shrimp works perfectly.

Enjoy!

Note 2.

I'm using fresh grated parmesan cheese in this recipe and I like it.  It's a switch because I usually use Pecorino Romano.  

The recipe is as follows:
3 tablespoons butter
1/4 cup olive oil
1 large clove minced garlic
1 tsp. Dried parsley
1/4 cup heavy cream
1-24 oz. Victoria brand marinara sauce
1 lb. Medium deveined shrimp
1lb. Linguine pasta cooked according to directions (a’dente)

In a large size pan place olive oil and butter.  Allow butter to incorporate into oil.  Add minced garlic and parsley.  Sauté until garlic starts to sizzle slightly.  Add shrimp and cook for a minute or two.  Add marinara and cook several minutes more. Add heavy cream and stir until blended.  Toss with drained linguine and garnish with grated Parmesan cheese.  Serve with a tossed vinaigrette salad.

Enjoy!

My hubby set the table.  He certainly knows short cuts...