Creamy Marinara with Shrimps
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
Fettucini pasta with shrimps in a creamy marinara sauce.
  • Olive Oil
  • 1 pound Shrimps, shelled, deveined and cut in half
  • 3 cloves Garlic, minced
  • 1 Onion, diced
  • 1 Tablespoon Dried Oregano or fresh Parsley
  • 1 (24 oz) jar of Marinara sauce
  • ½ cup Parmesan Cheese, grated
  • 1 cup Heavy Cream
  • Salt & Red Pepper Flakes
  • 1 lb. dried Pasta (type of pasta, your choice), cooked
  1. Cook the pasta in boiling water as directed or for about 8 minutes.
  2. In the meantime, heat some olive oil (about 2 tablespoons) in a pan and add the garlic and onions. Saute' for several minutes until fragrant and onions are translucent.
  3. Add the dried oregano. (if you're using fresh herbs, reserve some to sprinkle over the dish after it's cooked)
  4. Add the Marinara sauce. Rinse the jar with about a fourth of a cup of water and add into the pan.
  5. Stir and let the sauce cook for about 5 minutes. Add some salt and pepper if needed.
  6. Add the heavy cream and parmesan cheese, stir to blend.
  7. Drain cooked pasta from the water and add to the sauce, stir and cook for a minute or two just for the pasta to absorb some sauce.
  8. (See NOTES below for instructions regarding shrimps)
  9. Serve.
Normally, I would use fresh Italian Parsley and/or Basil for this dish, but I didn't have any so I used dried Oregano instead. Since my daughter doesn't eat seafood, the instructions above is only to cook the creamy marinara sauce. I cooked the shrimps separately by sauteeing them in butter and garlic, then adding it to the sauce after I had taken some sauce out for my daughter. If you don't have to have a non-seafood sauce, go ahead and saute' the shrimps with the onions and garlic.
Recipe by Cooked From the Heart at