shrimp linguine in marinara sauce

One of the odd side effects of the new semester is that my week days and week nights have been busy and my weekends have been chill. I am not complaining, because it leave time for kitchen experimentation. I’ve been itching to cook shrimp for the past few weeks and decided that Sunday was the night.

I started this party with 1/2 an onion and 2 cloves of garlic chopped and sauteed in EVO at medium heat. Keep at medium heat while cooking.

I then added a 1/2 lb of shrimp and added it to the pan.I also salt and peppered it.

Let it cook.

Get ready to make the sauce! With 1 can of diced tomatoes, basil, and crushed red pepper.

Let it simmer, adjusting the spices for about 7 mins. I like my sauce milder so I added more basil and less crushed red pepper. After 7 mins I added a hand full of spinach.

I warmed it with the shrimp and let it cook down. While all of this was happening, I cooked two servings of pasta (yeah leftovers for lunch) until al dente. Combine the pasta with the sauce and heat up a little bit.

Serve with parm topping!

Tasty, simple, and exactly what I wanted! We all know I love pasta and it was nice to make a quick and easy marinara sauce to go with it. It would be easy to kick this up a notch with roasted veggies, more spicy seasoning or some fresh herbs. The left overs reheated well. I’m a little iffy on reheated shrimp. It’s a bit tougher and has that “fishey” taste. Overall, it wasn’t too bad after reheating. I think I will make this dish again!

In other news: My new, more cushioned running shoes came in today. I’ve been resting my foot after a crappy run on Saturday waiting for my new shoes. After I got them I went for a 3 mile run with .5 miles of walking on either end of the run. It felt pretty good! I continued to roll my foot on my ball and iced it. Fingers crossed that this situation has resolved itself!


6 thoughts on “shrimp linguine in marinara sauce

  1. Pingback: Fresh Marinara Sauce Basil

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