Sautéed Shrimp Italiano

This past spring, we planted San Marzano tomatoes in our garden. Having never grown this type of tomato before, we planted two little plants. They grew and grew, crowding out the two pepper plants and took over everything. And they produced. Pounds and pounds of tomatoes. San Marzano tomatoes aren’t the kind you enjoy right off the vine. They taste like unseasoned tomato sauce, which is what makes them the perfect tomato for soups and sauces. Before we knew it, the freezer was full of simple tomato sauces. Call then unfinished. Depending upon the final dish, the sauce is seasoned as needed.

With that much sauce screaming to be used, I needed to start pulling out the big guns – cooking things that need tomato sauce such as spaghetti or shrimp. I love shrimp swimming in a rich Marinara Sauce. It’s great as a starter, or served with a pasta or as a seafood course in a big meal. It’s also terrific on a Friday when we are forgoing meats.

I like to serve this particular shrimp with some warm bread for soaking up the sauce and a simple green salad. Perfect for a light yet satisfying meal on a warm August night.

Sautéed Shrimp Italiano
1 lb Jumbo Raw Shrimp (21 to 25 count)
1 tablespoon Olive Oil
2 Garlic Cloves, minced
1/2 cup Pinot Grigio
1 1/2 cups Marinara Sauce (see note)
1 tablespoon Italian Parsley, chopped
1 teaspoon Red Pepper Flakes

Note: Use your favorite Marinara Sauce either from a jar or home-made. If using a Marinara already seasoned with red pepper flakes, taste and adjust seasoning as desired.

If the shrimp is frozen, thaw in the refrigerator over night. Peel and devein the shrimp. This recipe is easiest to enjoy when the tails have also been removed.

Heat the oil in a 12-inch skillet over medium-high heat. While the oil is heating, peel and mince the garlic cloves. When the skillet is ready, add the shrimp and garlic to the pan. Cook for 2 minutes, stirring often.

Add the wine and cook for 3 minutes. As the shrimp continue to cook, chop the parsley and set aside.

When ready, stir the sauce, parsley and crushed red pepper in the skillet and continue to cook until the shrimp are cooked through.  Season to taste.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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