Shrimp Marinara Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Season shrimp with 1 tsp kosher salt and 1/2 tsp black pepper; set aside.

Sear shrimp

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the minced garlic (2 tsp) and crushed red pepper flakes and sauté 20–30 seconds until fragrant but not browned. Add shrimp in a single layer and cook 1.5–2 minutes per side until pink and just opaque. Remove shrimp to a plate and squeeze 1 tablespoon lemon juice over them. Sprinkle with 2 tablespoons chopped parsley. Do not overcook; they will finish cooking briefly in the sauce.

Sweat aromatics

In the same skillet (wipe if bits are burning, keep any fond), add 2 tablespoons olive oil and heat over medium. Add the diced onion (1/2 cup) and a pinch of salt. Cook, stirring, until translucent and soft, about 6–8 minutes. Add 3 tsp minced garlic and cook 30–45 seconds more until fragrant.

Build the sauce

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor. Add crushed tomatoes (1 cup), 400 ml tomato purée (passata), 1 tsp dried oregano, 1 tsp dried basil, 1 bay leaf, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp sugar (if using). Bring sauce to a gentle simmer over medium-low heat.

Simmer

Reduce heat to low and simmer uncovered, stirring occasionally, 12–15 minutes to meld flavors and thicken slightly. Taste and adjust seasoning. Remove and discard bay leaf. Stir in torn fresh basil leaves if using.

Finish with shrimp

Return the cooked shrimp and any juices back into the sauce and stir to combine. Simmer 1–2 minutes just to finish heating and meld flavors—do not overcook shrimp. Taste and adjust salt, pepper, or lemon.

While sauce simmers, cook 8 oz pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta cooking water before draining.

Add pasta to the skillet with shrimp marinara. Toss gently to coat, adding up to 1/4–1/2 cup reserved pasta water if needed to loosen and create a silky sauce. Drizzle 1 teaspoon olive oil over, then sprinkle 1/2 cup grated Parmesan (or Pecorino) and toss again.

Serve immediately, garnished with additional chopped parsley, extra grated cheese, and a crack of black pepper.