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Shrimp Marinara

 Shrimp Marinara
In Galesburg, Illinois, Sue Mackey simmers a flavorful marinara sauce for most of the day. Then shortly before mealtime, she simply adds cooked shrimp, which merely require being heated through. Served over spaghetti, it makes a delicious dressed-up main dish.
6 ServingsPrep: 30 min. Cook: 3 hours 20 min.


  • 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 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 pound spaghetti, cooked and drained
  • Shredded Parmesan cheese, optional


  • In a 3-qt. slow cooker, combine the first nine ingredients. Cover and
  • cook on low for 3-4 hours.
  • Stir in shrimp. Cover and cook 20 minutes longer or just until shrimp
  • turn pink. Serve with spaghetti. Sprinkle with cheese if desired.
  • Yield: 6 servings.
Nutritional Facts:Nutritional Analysis: One serving (prepared with no-salt-added tomato paste and without salt and Parmesan cheese) equals 383 calories, 256 mg sodium, 90 mg cholesterol, 68 gm carbohydrate, 21 gm protein, 2 gm fat.

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Shrimp Marinara (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.