Shrimp Marinara
One-pan shrimp marinara with jammy cherry tomatoes, toasted fennel, garlic, and basil. Serve with focaccia or toss with linguine or spaghetti.
Equipment
- Wide skillet or sauté pan
- Cutting board
- sharp knife
- wooden spoon
- Paper towels (to pat shrimp/prawns dry)
Ingredients
- 200 g shrimp prawns, raw or cooked (thawed if frozen)
- 1 tbsp fennel seeds
- 1 garlic clove minced
- 200 g ripe cherry tomatoes halved
- 4 tbsp olive oil divided
- Salt and black pepper to taste
- Large handful fresh basil torn or parsley (chopped)
Instructions
- If using frozen cooked shrimp, thaw fully. Pat shrimp very dry. If using raw shrimp, peel and devein as needed, then pat dry.
- Heat 2 tbsp olive oil in a wide skillet over medium heat. Add halved tomatoes and a pinch of salt. Cook 6 to 8 minutes until softened and jammy, not mushy.200 g ripe cherry tomatoes, 4 tbsp olive oil, Salt and black pepper
- Push tomatoes aside. Add remaining 2 tbsp olive oil and fennel seeds. Toast 1 minute until fragrant.1 tbsp fennel seeds
- Add garlic and cook 15 to 30 seconds, stirring so it doesn’t brown.1 garlic clove
- Stir tomatoes back in and add shrimp. Cook raw shrimp 2 to 3 minutes until pink and opaque, or cooked shrimp 1 to 2 minutes until warmed through. Season to taste.200 g shrimp
- Turn off heat and scatter torn basil or chopped parsley over the top. Serve immediately.Large handful fresh basil
Notes
- Serving with pasta (linguine or spaghetti): Toss the sauce with hot pasta and a splash of pasta cooking water until it turns silky and coats each strand.
- Cooked shrimp only needs warming. Overcooking could make it rubbery.
Nutrition
Calories: 364kcalCarbohydrates: 6gProtein: 22gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gTrans Fat: 0.01gCholesterol: 161mgSodium: 715mgPotassium: 545mgFiber: 2gSugar: 3gVitamin A: 599IUVitamin C: 24mgCalcium: 118mgIron: 2mg
Tried this recipe?Tag me @candyflossiecooks on Instagram! I'd love to see how your dish turns out ! ✨