Best 12 Shrimp Marinara With Linguine Recipes

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Indulge in the tantalizing flavors of our delectable Shrimp Marinara with Linguine, a culinary masterpiece that combines the succulent sweetness of shrimp with the tangy richness of marinara sauce, all nestled atop a bed of perfectly cooked linguine. This delectable dish is a symphony of flavors and textures, offering a delightful balance of briny seafood, zesty tomatoes, and the comforting embrace of pasta.

Dive into a culinary adventure with our curated collection of marinara-based recipes, each offering a unique twist on this classic sauce. From the vibrant and aromatic Shrimp Marinara to the hearty and comforting Vegetable Marinara, and the tantalizingly spicy Arrabiata Sauce, our recipes cater to a wide range of tastes and preferences.

Our Shrimp Marinara with Linguine recipe takes center stage, showcasing plump and juicy shrimp swimming in a sea of luscious marinara sauce, while our Vegetable Marinara offers a lighter and healthier alternative, packed with colorful vegetables and a burst of fresh flavors. If you're craving something with a bit of a kick, our Arrabiata Sauce, with its fiery red chili peppers, is sure to ignite your taste buds.

Whether you're a seasoned chef or just starting your culinary journey, our recipes are easy to follow and guarantee delicious results. So, gather your ingredients, prepare your taste buds, and embark on a culinary voyage that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP MARINARA OVER LINGUINE



Shrimp Marinara over Linguine image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

1 pound linguine pasta
2 teaspoons olive oil
2 shallots
2 cloves garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
One 15-ounce can diced tomatoes
One 15-ounce can tomato sauce
1 pound large shrimp, peeled and deveined
Wilted Mustard Greens with Brown Sugar, recipe follows
2 teaspoons olive oil
2 teaspoons Pre-Chopped Garlic, recipe follows
1 tablespoon brown sugar
1 bunch mustard greens, chopped
2 tablespoons water
Salt and ground black pepper
1 head garlic, peeled
Olive oil, to cover

Steps:

  • Cook the pasta according to package directions. Drain and set aside (or refrigerate until later in the week).
  • In a large skillet, heat olive oil over medium-high heat. In a food processor, pulse the shallots and garlic until minced. Add shallots and garlic to skillet and saute for 1 minute. Add oregano, basil and red pepper flakes and stir to coat. Add the diced tomatoes and tomato sauce and bring mixture to a boil. Reduce heat, cover and simmer 10 minutes. To the simmering sauce, add shrimp, cover skillet and simmer for 2 minutes, until shrimp are bright pink and cooked through. Pour sauce over linguine and serve with Wilted Mustard Greens.
  • Heat oil in a large skillet over medium heat. Add garlic and cook 1 minute. Add brown sugar and cook until sugar melts, about 2 minutes. Add mustard greens and 2 tablespoons water, cover pan and steam for 2 to 3 minutes until greens wilt. Season, to taste, with salt and ground black pepper.
  • Place the garlic cloves in the bowl of a food processor. Pulse until the garlic is finely minced. Spoon the minced garlic into a jar and pour over enough oil to cover the garlic. Seal well and store in the refrigerator for up to 1 week.

SPAGHETTI WITH SHRIMP MARINARA



Spaghetti with Shrimp Marinara image

Spaghetti is cooked to a perfect al-dente texture, then it's gently tossed with a delicious shrimp marinara sauce made with fresh shrimp, peeled tomatoes, garlic, extra-virgin olive oil, and crushed red pepper. This shrimp marinara dish is easy to make, ready in minutes, and elegant to serve on weekends, or as a weeknight dinner!

Provided by 2 sisters recipes

Categories     Dinner / Seafood

Time 15m

Number Of Ingredients 10

3/4 pound medium shrimp - peeled, deveined
1/4 cup extra-virgin olive oil
4 large garlic cloves - sliced
1 (20 ounces) can of San Marzano Peeled Tomatoes- drained, chopped
1/8 tsp. red pepper flakes
1 Tbsp. chopped fresh parsley
1/4 cup fresh basil leaves, divided
1/2 pound spaghetti
salt and pepper to taste
2 Tbsp. butter

Steps:

  • In a large skillet, sauté olive oil and garlic together for about 2 to 3 minutes over medium to low heat, or until garlic is golden brown. Add red pepper flakes, sauté for 1 minute to fragrant the oil.
  • Add the chopped tomatoes and chopped fresh parsley.
  • Cover and simmer on low heat for about 10 to 12 minutes.
  • Add the shrimp and cook until shrimp turns pink, stirring occasionally for about 3 to 5 minutes.
  • Stir in the fresh basil.
  • Season with salt and pepper to taste. Turn off the heat. Cover and set aside.
  • In the meantime, bring a large pot filled with water to a boil. Add 1 teaspoon of salt to the water.
  • Toss in the spaghetti and cook spaghetti until al dente, about 6 to 7 minutes.
  • Reserve 1/4 cup of boiling water and set it aside. Drain spaghetti. Return spaghetti back to the pot. Toss 2 tablespoons of butter into the spaghetti. And, add in the shrimp marinara and toss to mix. Then add in some reserved water a little at a time slowly. Toss together. Serve.
  • Serves 4

Nutrition Facts : Calories 323 calories, Carbohydrate 31.2 grams carbohydrates, Fat 19.7 grams fat, Protein 6.6 grams protein, ServingSize 1 serving

EASY SHRIMP MARINARA



Easy Shrimp Marinara image

No one will believe this flavorful shrimp marinara takes under 30 minutes to make! It's an easy dinner recipe that works for entertaining too.

Provided by Sonja Overhiser

Categories     Main Dish

Time 30m

Yield 4

Number Of Ingredients 13

8 ounces spaghetti noodles
1 pound large shrimp, deveined (peeled or unpeeled)
2 teaspoons dried basil
1/4 teaspoon kosher salt
2 tablespoons butter (or olive oil)
Parmesan cheese, for garnish (optional)
28 ounce can crushed fire roasted tomatoes (or best quality crushed tomatoes)*
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon kosher salt
8 fresh basil leaves, plus more for the garnish

Steps:

  • Thaw the shrimp (according to the package instructions, or see the section above). When thawed, pat the shrimp dry with a paper towel or clean rag.
  • Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Then drain.
  • In a large skillet, heat the butter on medium high heat. Add the shrimp, basil and kosher salt. Cook the shrimp for 1 to 2 minutes per side until almost cooked through, turning them with tongs (they will cook additionally when you add the marinara at the end). Remove the shrimp from the pan into a bowl, leaving the juices inside the skillet.
  • In same skillet, add the marinara sauce ingredients, scraping any bits off of the bottom of skillet as you stir it together. Bring to a simmer, then cover and cook for 15 minutes.
  • Add shrimp to the skillet and remove the heat. Serve over pasta and topped with Parmesan cheese (optional) and chopped basil.

Nutrition Facts : Calories 434 calories, Sugar 3.1 g, Sodium 869.5 mg, Fat 14.3 g, SaturatedFat 4.9 g, TransFat 0 g, Carbohydrate 45.8 g, Fiber 2.5 g, Protein 30.9 g, Cholesterol 197.7 mg

SEAFOOD MARINARA PASTA



Seafood Marinara Pasta image

A little more elaborate then a basic marinara but still simple, quick and relatively cheap! This recipe will feed 4 people who like to eat or 5-6 light eaters.

Provided by Lee514

Categories     Seafood     Shellfish     Mussels

Time 55m

Yield 4

Number Of Ingredients 16

1 (16 ounce) package linguine pasta
1 tablespoon olive oil
4 cloves garlic, minced
1 small red onion, minced
1 tablespoon olive oil
2 tomatoes, seeded and diced
3 green onions, chopped
1 (8 ounce) can crushed tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon ground thyme
2 pounds mussels, cleaned and debearded
1 pound uncooked medium shrimp, peeled and deveined
1 cup dry white wine
2 teaspoons lemon juice
1 lemon - cut into wedges, for garnish

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  • Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Heat another tablespoon of olive oil in a large skillet over medium-low heat. Stir in diced tomatoes and green onion; cook and stir until the tomatoes have softened. Stir onion mixture into the tomatoes, then add crushed tomatoes, tomato paste, oregano, and thyme. Simmer for 5 minutes. Stir in mussels and shrimp, then pour in the wine and lemon juice. Cover and increase heat to high. Cook until shrimp have turned pink and mussels have opened, discarding any that have not opened. Serve over pasta and garnish with lemon wedges.

Nutrition Facts : Calories 878 calories, Carbohydrate 104 g, Cholesterol 236.1 mg, Fat 16.8 g, Fiber 6.7 g, Protein 67.3 g, SaturatedFat 2.9 g, Sodium 938.6 mg, Sugar 7.6 g

SHRIMP LINGUINE



Shrimp Linguine image

Quick and easy to make, this is a hit for a dinner party or just a quick family dinner. Already cooked salad shrimp works great! I also occasionally substitute chicken for the shrimp for another great flavored dish!

Provided by KRIS GERRETSEN

Categories     Main Dish Recipes     Pasta     Shrimp

Yield 8

Number Of Ingredients 11

1 ½ pounds cooked fresh shrimp
6 tablespoons butter
1 tablespoon minced garlic
1 cup heavy whipping cream
½ cup chopped parsley
3 tablespoons chopped fresh basil
½ teaspoon dried thyme
¾ cup grated Parmesan cheese
salt to taste
ground black pepper to taste
1 (16 ounce) package linguini pasta

Steps:

  • Cook pasta until al dente according to package directions.
  • While linguine is cooking, melt butter or margarine in a large skillet. Add garlic, and saute briefly to release flavor. Add cream; heat just to boiling, stirring frequently. Lower heat, and stir in shrimp, parsley, basil, and thyme. Continue cooking until shrimp are just heated through. Do not overcook shrimp! Remove sauce from heat.
  • Drain the pasta, and toss lightly with the sauce. Toss again with cheese, and salt and pepper to taste. Serve immediately.

Nutrition Facts : Calories 516.7 calories, Carbohydrate 42.6 g, Cholesterol 242.5 mg, Fat 24.6 g, Fiber 2.1 g, Protein 32.5 g, SaturatedFat 13.9 g, Sodium 435.8 mg, Sugar 2 g

SHRIMP MARINARA



Shrimp Marinara image

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

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

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.

SHRIMP & LINGUINE FRA DIAVOLO



Shrimp & Linguine Fra Diavolo image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons unsalted butter, divided
1/3 cup panko (Japanese bread flakes)
8 tablespoons chopped fresh parsley, divided
Kosher salt and freshly ground black pepper
1 1/4 pounds large (16 to 20-count) shrimp, peeled and deveined
2 tablespoons good olive oil
2 cups thinly sliced red onion (1 large)
2 tablespoons minced garlic (6 cloves)
1/4 teaspoon crushed red pepper flakes
2/3 cup dry white wine, such as Pinot Grigio
Arrabbiata sauce, homemade, or 1 (24-ounce) jar Rao's
1 pound linguine, such as De Cecco

Steps:

  • Melt 1 tablespoon of the butter in a medium (10 to 11-inch) sauté pan over medium heat. Add the panko and cook for 2 minutes, stirring occasionally, until nicely browned. Transfer to a small bowl and stir in 2 tablespoons of the parsley, 1/4 teaspoon salt, and a pinch of black pepper and set aside.
  • Place the shrimp on a plate and pat them dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the remaining 2 tablespoons of butter and the olive oil in a large (11 to 12-inch) pot over medium heat. Add the onion and sauté for 4 minutes, until it begins to soften. Add the garlic and red pepper flakes and sauté for one minute. Add the shrimp in one layer and sauté for one minute on each side, until they start to turn pink but are not cooked through. Add the wine and simmer for 2 to 3 minutes to reduce the liquid. Stir in the arrabbiata sauce and heat until it simmers. Stir in the remaining 6 tablespoons of parsley with 1 teaspoon salt and 1/2 teaspoon black pepper and turn off the heat.
  • Meanwhile, fill a very large pot with water, add 2 tablespoons salt, and bring to a boil. Add the linguine and cook according to the directions on the package for al dente. Reserve a cup of the pasta water, drain the pasta, and add it to the sauce. Toss the pasta, sauce, and shrimp together with tongs or big spoons and allow it to simmer for one minute for the pasta to absorb the sauce, adding enough pasta water to make a nice sauce and coat the pasta. Transfer to a large, shallow serving bowl, sprinkle with the toasted panko, and serve hot.

SHRIMP MARINARA



Shrimp Marinara image

Provided by Food Network

Time 18m

Yield 4 servings.

Number Of Ingredients 9

1 pound large shrimp (16-20)
1 heaping tablespoon finely minced garlic
3 tablespoons olive oil
1/2 teaspoon salt
4 cups Mariner Sauce (see previous recipe)
2 tablespoons chicken stock
Crushed red pepper (optional)
Salt and pepper
Finely-chopped parsley, for garnish

Steps:

  • Peel, define and butterfly shrimp. In a bowl, mix shrimp with garlic, 1 tablespoon of the oil and salt. Marinate, refrigerated, 1 hour.
  • Heat 2 tablespoons of the oil in a large saute pan over high heat. Add shrimp, spreading them so cut surface lies flat. Weight shrimp with a slightly smaller saute pan or other weight, press and sear 30 seconds, and remove to a plate. Add mariner and chicken stock to pan. Reduce rapidly over high heat 5 minutes, or until liquid has evaporated. Return shrimp to pan, toss well and cook until shrimp are warmed through. Season to taste with crushed red pepper, salt and pepper. Serve immediately, sprinkled with chopped parsley.

SHRIMP LINGUINE MARINARA



Shrimp Linguine Marinara image

Although we college kids are known for our love of pasta because it's cheap and easy to make, that doesn't mean it can't also taste great and be low in calories. This dish is a perfect example of that. Shrimp Linguine Marinara tastes like an extravagant indulgence, but it's only about 400 calories per serving.

Yield serves 4

Number Of Ingredients 7

12 ounces uncooked linguine
4 cloves garlic
1 pound peeled and deveined raw shrimp
1 teaspoon crushed red pepper
2 (15-ounce) cans crushed tomatoes
1 teaspoon Italian seasoning
Salt and pepper

Steps:

  • Bring a large saucepan of salted water to a boil and add the linguine. Cook over medium-high heat, stirring occasionally, for 12 to 15 minutes, until al dente. Drain the linguine in a colander and keep warm.
  • Meanwhile, peel the garlic and finely chop.
  • Coat a large sauté pan with cooking spray and place over medium-high heat. Add the shrimp and cook for 2 to 3 minutes on each side until just cooked. (They will turn pink and curl up when they are done. Do not overcook or the shrimp will become tough and chewy.) Remove the shrimp from the pan and add the garlic, crushed red pepper, tomatoes, and Italian seasoning. Cook for 10 minutes, or until it begins to thicken. Season with salt and pepper. Stir in the shrimp and serve over the linguine.
  • Shrimp sizes and prices are determined by the number of shrimp per pound. They are usually packaged as 11/20, 21/30, 31/40, 41/50, or 51/60 sizes. That means that the 11/20 will have 11 to 20 shrimp per pound. The larger shrimp are impressive, but at about $20 per pound, the price is prohibitive. So unless you are really trying to impress someone, the smaller 41/50 or 51/60 shrimp are a much better buy, often going on sale for $4 to $5 per pound.

PASTA WITH SPICY MARINARA SHRIMP



Pasta with Spicy Marinara Shrimp image

Get a jump start on pasta night by using jarred pasta sauce and make Pasta with Spicy Marinara Shrimp for dinner. Dress up your marinara shrimp dish with garlic and sun-dried tomatoes. Serve over pasta or just with the sauce.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 4 servings

Number Of Ingredients 7

1/2 lb. linguine, uncooked
1 Tbsp. olive oil
1 lb. uncooked medium shrimp, peeled with tails left on, deveined
1 clove garlic, minced
1 jar (24 oz.) CLASSICO® RISERVA Spicy Arrabiatta
1/2 cup drained oil-packed sun-dried tomatoes, finely chopped
1/4 cup chopped fresh parsley

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat oil in large skillet on medium heat. Add shrimp and garlic, cook and stir 3 to 4 min. or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm. Add pasta sauce and tomatoes to skillet; cook on medium-low heat 5 to 8 min. or until heated through, stirring frequently.
  • Drain pasta. Add to pasta sauce mixture in skillet; mix lightly. Top with shrimp; sprinkle with parsley.

Nutrition Facts : Calories 460, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 180 mg, Sodium 1440 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 30 g

SPICY SHRIMP MARINARA



Spicy Shrimp Marinara image

This simple and light shrimp dish is great when served with crusty bread, pasta, or polenta. For an extra kick, season shrimp with a pinch of cayenne.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 10m

Number Of Ingredients 6

1 pound large shrimp, peeled and deveined, tails left on
Salt
1/4 cup olive oil, divided
4 garlic cloves, thinly sliced
1 to 1 1/4 teaspoons red-pepper flakes
1 recipe Three-Ingredient Marinara

Steps:

  • Season shrimp with salt. In a large skillet, heat 2 tablespoons oil over medium-high. In 2 batches, cook shrimp until golden brown, 2 to 3 minutes per batch. Transfer to a plate.
  • Add remaining 2 tablespoons oil, garlic, and red-pepper flakes to pan and cook until fragrant, about 1 minute. Add marinara and bring to a simmer. Return shrimp to pan and simmer until cooked through, about 1 minute.

Nutrition Facts : Calories 320 g, Fat 21 g, Fiber 2 g, Protein 20 g, SaturatedFat 3 g

SHRIMP MARINARA WITH LINGUINE



Shrimp Marinara With Linguine image

You can use spaghetti in place of linguine in a pinch. Add hot red pepper flakes if you like a little heat.

Provided by Lisa1

Categories     Healthy

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb dry linguine
2 tablespoons olive oil, divided
1 medium onion, chopped
3 large garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (14 1/2 ounce) can chicken broth
1 (12 ounce) can tomato paste (or 2 6 oz cans)
1/2 cup dry red wine
2 teaspoons dried basil
1/2 teaspoon dried oregano
1 teaspoon salt
1 lb medium shrimp, peeled and deveined (fresh or frozen, thawed if frozen)
grated parmesan cheese (for serving)

Steps:

  • Cook linguine according to package directions. Drain and keep warm.
  • Meanwhile, heat 1 tbsp olive oil in a large skillet. Add onion and garlic. Sauté for 2 minutes,.
  • Add undrained tomatoes, broth, tomato paste, wine, basil, oregano and salt.
  • Bring to a boil. Reduce heat to low. simmer, uncovered, for 10 minutes.
  • Heat remaining 1 tbsp olive oil in a separate skillet. Add shrimp. Sauté 3 to 4 minutes until shrimp turns pink.
  • Add shrimp to sauce. Simmer for 2 to 3 minutes or until heated through.
  • Serve over linguine.
  • Serve with Parmesan cheese if desired.

Nutrition Facts : Calories 494.4, Fat 8.2, SaturatedFat 1.3, Cholesterol 115.2, Sodium 1334.5, Carbohydrate 79.2, Fiber 12.3, Sugar 10.7, Protein 25.9

Tips:

  • Use fresh shrimp. Frozen shrimp can be used, but fresh shrimp will give your dish a better flavor and texture.
  • Clean the shrimp properly. Remove the heads, tails, and shells from the shrimp. You can also devein the shrimp if you prefer.
  • Marinate the shrimp. Marinating the shrimp in a flavorful mixture of olive oil, garlic, herbs, and spices will help to enhance their flavor.
  • Cook the shrimp properly. Shrimp cooks quickly, so it is important to cook them just until they are opaque and pink. Overcooking will make the shrimp tough and rubbery.
  • Use a flavorful marinara sauce. The marinara sauce is the base of this dish, so it is important to use a sauce that is flavorful and well-seasoned.
  • Cook the pasta al dente. Al dente pasta is cooked just until it is tender, but still has a slight bite to it.
  • Serve the dish immediately. Shrimp marinara with linguine is best served immediately, while the pasta is still hot.

Conclusion:

Shrimp marinara with linguine is a delicious and easy-to-make seafood pasta dish that is perfect for a quick weeknight meal or a special occasion. The shrimp are marinated in a flavorful mixture of olive oil, garlic, herbs, and spices, then cooked until they are opaque and pink. The shrimp are then tossed with a flavorful marinara sauce and served over cooked linguine. This dish is sure to please everyone at your table.

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