Best Shrimp Marinara Soup Recipes

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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

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.

SEAFOOD SOUP



Seafood Soup image

Salmon, shrimp and loads of chopped veggies make this chowder a hearty, herby meal-in-a-bowl. It's just the perfect homemade fish soup. -Valerie Bradley, Beaverton, Oregon

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 15

1 tablespoon olive oil
1 small onion, chopped
1 small green pepper, chopped
2 medium carrots, chopped
1 garlic clove, minced
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
3/4 cup white wine or chicken broth
1 bay leaf
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon pepper
3/4 pound salmon fillets, skinned and cut into 3/4-inch cubes
1/2 pound uncooked medium shrimp, peeled and deveined
3 tablespoons minced fresh parsley

Steps:

  • In a large saucepan, heat oil over medium heat. Add onion and green pepper; cook and stir until tender. Add carrots and garlic; cook 3 minutes longer. Stir in tomato sauce, tomatoes, wine and seasonings. Bring to a boil. Reduce heat; simmer, covered, 30 minutes., Stir in salmon, shrimp and parsley. Cook, covered, 7-10 minutes longer or until fish flakes easily with a fork and shrimp turn pink. Discard bay leaf.

Nutrition Facts : Calories 213 calories, Fat 9g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 525mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges

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 MARINARA SOUP



SHRIMP MARINARA SOUP image

Categories     Shellfish

Yield 4 bowls

Number Of Ingredients 12

2 tsp olive oil
1/2 tsp dried oregano
1/4 tsp crushed red pepper
3 large garlic cloves, minced
1/4 dry white wine
2 cups unsalted chicken stock
1/2 cup water
1/2 cup uncooked orzo
2 cups lower-sodium marinara sauce
12 ounces large shrimp, peeled and deveined
2 tbsp chopped fresh flat leaf parsley
1 ounce feta cheese crumpled (about 1/4 cup)

Steps:

  • Heat a large saucepan over medium heat. Add oil; swirl to coat. Add oregano, pepper and garlic; saute 30 seconds. Add wine; cook 1 minute. Add stock and 1/2 cup of water to pan; bring to boil. Stir in orzo; cook 6 minutes or until al dente. Stir in marinara and shrimp; cook 4 minutes or until shrimp are done. Place 1 1/2 cups soup in each of 4 bowls; top each serving with 1 1/2 tsp parsley and 1 tbsp crumbled fest

SPICED INDIAN SHRIMP



Spiced Indian Shrimp image

Transform marinara into an Indian-style simmer sauce for shrimp with the help of garam masala, fresh ginger, and scallions. Serve atop steamed couscous for a quick yet satisfying weeknight dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 30m

Number Of Ingredients 10

2 tablespoons safflower oil or ghee
1 pound peeled and deveined large shrimp
Kosher salt and freshly ground pepper
2 teaspoons garam masala
1 cup diced onion
1 tablespoon minced fresh ginger
1 1/2 cups Marinara or store-bought marinara
2 tablespoons heavy cream
Steamed couscous or long-grain rice, for serving
Thinly sliced scallions, for serving

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium-high. Season shrimp with salt and pepper; sprinkle with garam masala. Add to skillet in a single layer and cook, flipping once, until opaque, about 3 minutes; transfer to a plate.
  • Reduce heat to medium; add remaining 1 tablespoon oil and swirl to coat. Add onion and ginger; cook, stirring, until onion is tender, about 8 minutes. Season with salt and pepper. Add marinara; simmer until slightly thickened, about 5 minutes. Remove from heat; stir in cream and shrimp with any accumulated juices. Season with salt and pepper. Serve over couscous, topped with scallions.

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



Shrimp Marinara image

Make and share this Shrimp Marinara recipe from Food.com.

Provided by MizzNezz

Categories     Healthy

Time 23m

Yield 4 serving(s)

Number Of Ingredients 11

1 teaspoon olive oil
1/4 cup white wine
3 tablespoons minced garlic
1/4 cup minced onion
3 cups coarsley chopped tomatoes
1 teaspoon lemon juice
1 1/4 lbs large shrimp, cleaned
1/4 cup minced fresh parsley
1/8 teaspoon crushed red pepper flakes
1/4 cup grated parmesan cheese
salt and pepper

Steps:

  • In 12 inch skillet, bring oil and wine to a boil.
  • Add garlic and onions; cook and stir for 3 minutes.
  • Add tomatoes and lemon juice; cook and stir for 8 minutes.
  • Add shrimp; cook 4 minutes.
  • Add remaining ingredients, cook 1 minute.

Nutrition Facts : Calories 239.3, Fat 5.7, SaturatedFat 1.8, Cholesterol 221.5, Sodium 316.9, Carbohydrate 10.7, Fiber 2, Sugar 4.3, Protein 33.1

SHRIMP ALLA MARINARA



Shrimp alla Marinara image

This recipe quickly turns a batch of homemade marinara sauce into dinner. You can serve it right out of the pan, with crusty bread and a green vegetable. Or, remove the shrimp and toss the sauce with a pound of steaming-hot spaghetti or another long, thin pasta, then put them back together in serving bowls, placing the shrimp on top. Don't attempt to toss the sauce, shrimp, and pasta together -- the lively action needed to coat the pasta will break down the shrimp. You want them to be crisp and savory.

Provided by Julia Moskin

Categories     dinner, quick, appetizer, main course

Time 25m

Yield 5 or 6 servings

Number Of Ingredients 7

8 tablespoons extra-virgin olive oil
8 whole garlic cloves, peeled and lightly crushed
2 1/2 pounds large shrimp (about 30), peeled and deveined
Salt
Marinara sauce (see recipe)
8 fresh basil leaves, torn into small pieces (optional)
2 tablespoons minced fresh Italian parsley

Steps:

  • Heat 4 tablespoons oil in a large skillet over medium heat. Add 4 garlic cloves and cook just until golden and sizzling. Add half the shrimp, placing them in one layer in the pan. (If you crowd the shrimp, they will steam instead of fry.) Sprinkle with salt.
  • Cook, turning once, just until lightly golden and pink around the edges, about 4 minutes total. With a slotted spoon, transfer the shrimp to a plate. Discard garlic cloves. Repeat with remaining oil, garlic and shrimp.
  • When all the shrimp are cooked, pour the sauce into the empty skillet, and bring to a lively simmer, stirring to scrape the bottom of the pan. Taste for salt and add more if needed.
  • Stir in the shrimp, basil (if using) and parsley, and cook just until the shrimp are heated through. Serve immediately.

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