Shrimp Marinara (time: 8-15 minutes) serves 3-6 people

Here is how to make a simple but delicious dish using our Tomato Lover Marinara as a base. Let's start!

You will need:

1 package of Tomato Lover Marinara 

*250g or 1/2 pound of thawed or fresh shrimp with shells and tail on  

(for Jumbo this will be 8-12  shrimp, for regular sized this will be 20 shrimp)

2 tablespoons of butter

1/3 cup white wine

4 cloves garlic sliced or finely diced

parsley or basil to garnish

1/2 lb or 1 pound Linguine or spaghetti (fresh is preferred and use 1/2 lb if you like a saucier dish)

*We prefer  larger-sized Wild Argentinian Shrimp but you can use jumbo black tiger shrimp as well.

Start with two pans and one pot. For the pasta water always use 4 Liters per pound of pasta and 1 teaspoon of salt (kosher or sea salt) per Liter of water. This works out to 4 teaspoons of salt for one pound. Get the pasta water boiling in the pot. In the meantime, begin to warm the sauce up (see FAQs for best method or use package instructions) in one pan. In a separate pan begin to melt the butter on low heat. Once the  pasta water in the pot begins to boil, add the shrimp with the shells on and cook for 1 minute and then remove with a slotted spoon or tongs. 

Place the pasta in the boiling water and begin to cook according to the instructions. You should try to cook it to about 90% of the recommended cook time so that it can finish in the sauce. For fresh pasta this will be 2-5 minutes and for dried this will typically be 9-11 minutes. While pasta is cooking remove the shells and tails from the shrimp after they have cooled for a couple minutes. Bring the melted butter up to medium temperature and add the garlic and cook for 30-60 seconds. Add the white wine and cook off the alcohol for about a minute. Add the shrimp and cook through approximately 2 minutes. Add 2/3 of the heated marinara sauce to the pan with the shrimp and remove from the burner or set to low. 

In the meantime add 1/3 cup of pasta water to the pan with the remaining heated marinara sauce (1/3 of package). Once the pasta is finished cooking, add to the pan with marinara sauce and pasta water and cook for an additional 1-2 minutes on medium high to absorb the sauce. 

Finish the meal by plating the pasta and pouring the sauce with the shrimp over top. Garnish with fresh chopped parsley or basil, freshly cracked black pepper and a drizzle of extra virgin olive oil. Add red pepper flakes for extra heat. 

Make it your own!

Try to have fun with this dish by experimenting with different flavour variations. Be brave and have fun because the possibilities are endless!  Here are some ideas to get you started for variations:

1) Use freshly chopped dill instead of parsley and add a dash of heavy/whipping cream to the pasta

2) Add a squeeze of fresh lemon and some lemon zest for a fresh burst of citrus

3) Add 1/2 teaspoon of Old Bay for a classic seafood flavour

4) Use brandy instead of white wine and extra butter and chopped fresh tarragon for a French twist 

5) Add 1 teaspoon of curry powder and cumin and some heavy cream/whipping cream and some ginger and garnish with chopped cilantro for an Indian twist 

6) Add 2 teaspoons of red or green Thai curry paste and 1/3-1/2 cup of coconut cream and Thai basil for a Thai twist 

7) Add 1 tablespoon of chopped chipotles in adobo sauce, 1 teaspoon of cumin and garnish with chopped cilantro and lime for a Mexican twist 

8) Add 1 teaspoon of oyster sauce and 1 teaspoon each of fish sauce and soy sauce and honey and garnish with chopped green onions for an Asian twist 

Here is how to make a simple but delicious dish using our Tomato Lover Marinara as a base. Let's start!

You will need:

1 package of Tomato Lover Marinara 

*250g or 1/2 pound of  Mild or Spicy Italian Sausage removed from casing

1 tablespoons of extra virgin olive oil

1/3 cup red wine (or chicken stock for kids)

6 cloves garlic sliced or finely diced

parsley or basil to garnish

1/2lb or 1 pound tagliatelle or spaghetti (fresh is preferred and use 1/2lb if you like a saucier dish)

*We prefer to get sausage from a good butcher, gourmet store or an Italian grocer but the recipe works well as long as it is pork-based Italian Sausage.

Start with two pans and one pot. For the pasta water always use 4 Liters per pound of pasta and 1 teaspoon of salt (kosher or sea salt) per Liter of water. This works out to 4 teaspoons of salt for one pound. Get the pasta water boiling. In the meantime, begin to warm the sauce up (see FAQs for best method or use package instructions) in one pan. In a separate pan begin to sauté the sausage on medium high heat with 1 tablespoon of olive oil.  Use a wooden spoon or potato masher (don't use this with a nonstick pan) to continue breaking up the sausage into smaller pieces.

In the meantime, place the pasta in the boiling water and begin to cook according to the instructions. You should try to cook it to about 90% of the recommended cook time so that it can finish in the sauce. For fresh pasta this will be 2-5 minutes and for dried this will typically be 9-11 minutes.  Once the sausage is cooked through and starting to brown add the garlic and cook for 30 seconds until fragrant and then add the red wine or chicken stock to deglaze the pan. Use the wooden spoon to scrape the brown bits up from the pan.

Combine the heated sauce with the sausage and combine well and cook on medium for about 5 minutes so that the flavors can meld together. Once the pasta is finished cooking,  add half the meat sauce plus 1/3 cup of pasta water and cook  for an additional 1-2 minutes on medium high to absorb the sauce. 

Finish the meal by plating the pasta and pouring the remaining meat sauce over top. Garnish with aged grated parmesan cheese or pecorino romano, fresh chopped parsley or basil, freshly cracked black pepper and a drizzle of extra virgin olive oil. Add red pepper flakes for extra heat. 

Make it your own!

Try to have fun with this dish by experimenting with different flavour variations. Be brave and have fun because the possibilities are endless!  Here are some ideas to get you started for variations:

1) Use freshly chopped rosemary and thyme and add a dash of heavy/whipping cream to the pasta

2) Add a 1/2 cup of demi-glace for a richer and meatier sauce

3) Add 1 tablespoon each sautéed carrot, onion and celery, with a dash of heavy cream plus 1/4 teaspoon of nutmeg for a classic Bolognese flavour

4) Use brandy instead of white wine and extra butter and  cream, plus 2 tablespoons of sautéed chopped mushrooms and fresh green peppercorns for a French twist

5) For a spicy take on this dish add 3-4 chopped Calabrian chilies and 1 tablespoon each of sautéed or roasted red and green peppers 

6) For an umami version of this dish add 1 teaspoon each tamari, oyster sauce and fish sauce 

7) To make a double meat sauce  sauté 2-3 tablespoons of either chopped prosciutto, pancetta or double smoked bacon before adding the sausage meat