Shrimp And Zucchini Marinara Recipes

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ZUCCHINI MARINARA

The Monterey Jack cheese is surprising in this "Italian" dish but it works better than Italian cheeses, in my opinion.

Provided by TPubmgjbd

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8



Zucchini Marinara image

Steps:

  • Saute zucchini in 3 Tablespoons olive oil until lightly browned; drain.
  • Place in 1-1/2 quart casserole.
  • Combine marinara sauce, wine, remaining oil, garlic, basil and oregano in small saucepan; stir well.
  • Simmer for 15 minutes, stirring occasionally.
  • Spoon sauce over zucchini; mix well.
  • Sprinkle cheese over sauce; cover.
  • Bake at 325 degrees for 30 minutes.
  • Bake, uncovered, for 5 minutes longer.

Nutrition Facts : Calories 235.6, Fat 16.7, SaturatedFat 5.1, Cholesterol 16.8, Sodium 484.3, Carbohydrate 11.8, Fiber 1.1, Sugar 8.3, Protein 7

2 -3 zucchini, unpeeled and sliced
1/4 cup olive oil, divided
1 (15 ounce) jar marinara sauce (or the equivalent amount of homemade)
1/2 cup red wine
1 clove garlic, minced
1/4 teaspoon basil leaves, crushed
1/8 teaspoon dried oregano, crushed
1 cup shredded monterey jack cheese (4 ounces)

SHRIMP ALLA MARINARA

This recipe quickly turns a batch of homemade marinara sauce into dinner. You can serve it right out of the pan, with crusty bread and a green vegetable. Or, remove the shrimp and toss the sauce with a pound of steaming-hot spaghetti or another long, thin pasta, then put them back together in serving bowls, placing the shrimp on top. Don't attempt to toss the sauce, shrimp, and pasta together -- the lively action needed to coat the pasta will break down the shrimp. You want them to be crisp and savory.

Provided by Julia Moskin

Categories     dinner, quick, appetizer, main course

Time 25m

Yield 5 or 6 servings

Number Of Ingredients 7



Shrimp alla Marinara image

Steps:

  • Heat 4 tablespoons oil in a large skillet over medium heat. Add 4 garlic cloves and cook just until golden and sizzling. Add half the shrimp, placing them in one layer in the pan. (If you crowd the shrimp, they will steam instead of fry.) Sprinkle with salt.
  • Cook, turning once, just until lightly golden and pink around the edges, about 4 minutes total. With a slotted spoon, transfer the shrimp to a plate. Discard garlic cloves. Repeat with remaining oil, garlic and shrimp.
  • When all the shrimp are cooked, pour the sauce into the empty skillet, and bring to a lively simmer, stirring to scrape the bottom of the pan. Taste for salt and add more if needed.
  • Stir in the shrimp, basil (if using) and parsley, and cook just until the shrimp are heated through. Serve immediately.

8 tablespoons extra-virgin olive oil
8 whole garlic cloves, peeled and lightly crushed
2 1/2 pounds large shrimp (about 30), peeled and deveined
Salt
Marinara sauce (see recipe)
8 fresh basil leaves, torn into small pieces (optional)
2 tablespoons minced fresh Italian parsley

SHRIMP MARINARA

Flavorful marinara sauce simmers for just a few hours. Right before mealtime, toss in the shrimp to cook quickly. Serve over hot spaghetti for a delicious weeknight dish that feels dressed up. -Sue Mackey, Jackson, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 3h45m

Yield 6 servings.

Number Of Ingredients 12



Shrimp Marinara image

Steps:

  • In a 3-qt. slow cooker, combine the first 9 ingredients. Cover and cook on low for 3-4 hours. , Stir in shrimp. Cover and cook on high 15-25 minutes, just until shrimp turn pink. Serve with spaghetti. Sprinkle with cheese if desired.

Nutrition Facts : Calories 328 calories, Fat 2g fat (0 saturated fat), Cholesterol 92mg cholesterol, Sodium 527mg sodium, Carbohydrate 55g carbohydrate (9g sugars, Fiber 3g fiber), Protein 22g protein.

1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (6 ounces) tomato paste
1/2 to 1 cup water
2 garlic cloves, minced
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
3/4 pound spaghetti, cooked and drained
Shredded Parmesan cheese, optional

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