easy 30-minute meal ! This prawn in red sauce is not only quick to make, but is infused with the flavors of a homemade tomato sauce and is antic served with pasta, rice or zucchini noodles. This runt in red sauce recipe is made for weeknights, when easy 30-minute meals predominate supreme. A good solid marinara sauce makes everything better and scorch shrimp are no exception .
Since we always have frozen prawn in the deep-freeze and they are easy to defrost at the death moment, I much rely on them when my meal planning intentions have dissolved. That happens more often than I care to admit. Sweet chili prawn with rice and stir-fried veggies, runt cauliflower fried rice and teriyaki shrimp taco are regulars around hera .
I ’ ve been making variations on this recipe for years. sometimes with feta cheese and Kalamata olives stirred in, and other times with more of a north african influence. If you ’ ve never tried tomato sauce with flat coat coriander, dulcet paprika and cumin ( like used in Shakshuka recipes ), you ’ re missing out !
Reading: Shrimp in Red Sauce Recipe
In this recipe, I opted for more of a traditional italian influence, cooking the tomato sauce with onion, garlic, crimson pepper flakes and oregano.
What you need for this shrimp in red sauce recipe:
These are the main components of this recipe ( affiliate links included ) :
- Shrimp: I used large shrimp (31-35 per pound) for this recipe, but medium shrimp would be fine, too. Be sure to start with raw shrimp, peeled and tails removed.
- Tomatoes: Canned crushed tomatoes are the main ingredient for the sauce, so make sure to use good-quality ones. They cost a couple of dollars more, but the flavor difference is noticeable.
- Aromatics: Half of a yellow onion and a few cloves of garlic.
- Olive oil: Used to toss with the shrimp, and for sautéing the onion and minced garlic cloves.
- Seasoning: A simple list – dried oregano, crushed red pepper flakes (chili flakes), salt and pepper
What are the best crushed tomatoes?
As mentioned above, spending a pair of extra dollars will get you a lot better canned tomatoes. many people like to add a little carbohydrate to their tomato sauce, but it ’ s truly not necessity when the tomatoes are higher quality ( naturally sweet ) .
I use SMT San Marzano Style Tomatoes, which are available in many well-stocked grocery stores. Note: These are not actually San Marzano tomatoes, widely known as the cream of the snip. They ’ re grown in the USA, not in Italy, but are a identical beneficial utility .
If you prefer a chunkier sauce, use a combination of break down tomatoes and canned bantam diced tomatoes. Or start with unharmed canned tomatoes ( real San Marzano ones if you can find them ) and break them up with a wooden spoon as the sauce simmers .
How to make shrimp in red sauce:
This recipe actually couldn ’ t be any easier. There are two main parts : 1 ) Cooking the runt and 2 ) Making the sauce .
begin by tossing the skin shrimp with a small olive oil, salt and pepper .
Heat a nonstick frying pan over medium inflame until it ’ mho dear and hot. Add the runt to skillet and spread them into a individual layer. If the frying pan international relations and security network ’ triiodothyronine adult enough to hold all of the prawn, cook them in two batches. They cook quickly, about one minute per side, so watch carefully ! Transfer the shrimp to a plate and set apart .
If the bottom of the frying pan is coated in brown bits, I recommend carefully wiping them off with a damp paper towel ( remember, the pan is hot ! ) or washing the pan. While browned bits from cooking meat are normally great for adding spirit to sauces, like in a white wine sauce, the browned shrimp bits in this character will darken and lift off the pan while making the tomato sauce. big chunks of char pieces isn ’ metric ton that tempting. I learned that the difficult way !
For the tomato sauce, start by sautéing the onion in a small olive oil. The frying pan should be set over medium inflame for this step .
once the onions are piano and translucent, add the garlic, dried marjoram, crimson capsicum flakes, salt and pepper, and cook for another hour. Take care not to burn the garlic, otherwise it becomes piercingly .
Stir in the crushed tomatoes and heat the mix. Cook the sauce at a gentle simmer for about 15 minutes, which is enough time for the flavors to meld and the sauce to thicken slenderly. Taste the sauce and adjust the seasonings, if desired .
final step – stir in the cooked shrimp and parsley. Serve it up !
How to tell when shrimp is done:
One of my rules for all shrimp recipes – don ’ deoxythymidine monophosphate walk away from the pan ! When cooked in a hot pan, large shrimp cook in a dart. in truth, it takes good a moment per side. And you want to avoid overcooking shrimp at all costs because they have a tendency to become sturdy and cartilaginous. not a good texture feel !
When done, runt turn from translucent to opaque. Bon Appetit has a capital article on cooking prawn and one of their tips is to keep your eye on the slit in the back of the shrimp, where it was deveined. a soon as the pulp in that area turns opaque, the runt is done .
What to serve with shrimp in red sauce:
The obvious choice is to toss the shrimp and tomato sauce with pasta. Always delectable ! here are some other options :
- Serve over rice
- Serve over quinoa
- Stir in cauliflower rice or use it as a base.
- Toss with lightly sautéed or raw zucchini noodles
Serve it with a salad on the side, such as :
Frequently Asked Questions:
Can this be made ahead of time?
Yes and no. The runt are best when served shortly after being cooked .
however, the tomato sauce can easily be made ahead of fourth dimension. Make it up to a couple of days in progress, transfer it to an airtight container once cooled and store in the refrigerator. reheat in the frying pan, then add the impertinently cooked shrimp and parsley before serving .
How do I reheat the leftovers?
While this dish is best when served immediately after cooking, leftovers can be reheated .
Marinara sauce constantly reheats well, so no issue there. Shrimp, however, tend to become sturdy and cartilaginous if overheated .
Avoid the microwave. rather, gently reheat leftovers in a frying pan set over medium-low to medium heat until the prawn are good heated through .
Can I use precooked shrimp?
I highly recommend starting with raw prawn. They cook lightning fast, needing about 1 hour per side in a actually hot pan, so dinnertime won ’ metric ton be delayed. Plus, you can season raw prawn by rights. Any season added to precooked shrimp north korean won ’ thymine sincerely seep into the runt – it will just be on the surface .
Precooked shrimp are best saved for a flying appetizer, dipping them into cocktail sauce. If used in cooked dishes, they require reheating, which results in overcook prawn .
Shrimp in Red Sauce Recipe
Easy 30-minute meal! This shrimp in red sauce is not only quick to make, but is infused with the flavors of a homemade tomato sauce and is fantastic served with pasta, rice or zucchini noodles.
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Prep Time:
5
minutes
Cook Time:
23
minutes
Total Time:
28
minutes
Servings:
4
Servings
Calories:
232.5
kcal
author :
Ingredients
- 1 pound peeled large prawn deveined ( see Note 1 )
- 4 teaspoons olive oil divided
- 3/4 teaspoon kosher salt divided
- 1/2 teaspoon ground pepper divided
- 1/2 small yellow onion finely diced ( see Note 2 )
- 4 garlic cloves minced
- 1 teaspoon dried oregano
- 1/8 to 1/4 teaspoon red pepper flakes ( see Note 3 )
- 1 ( 28 oz. ) can good-quality crushed tomatoes ( see Note 4 )
- 2 tablespoons minced flat-leaf parsley
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Instructions
-
Place the shrimp in a medium bowl. Toss with 2 teaspoon olive oil, ¼ teaspoon salt and ¼ teaspoon pepper.
-
Heat a large nonstick or ceramic skillet over medium-high heat. Add the shrimp in a single layer and about 1 minute per side, flipping over the shrimp with tongs. If the shrimp don’t fit into the skillet in a single layer, cook them into 2 batches. Transfer the shrimp to a plate or bowl.
-
If there are a lot of browned bits stuck to the bottom of the skillet, either carefully (pan is hot!) wipe them out with a damp paper towel or wash the skillet.
-
Reduce the heat to medium. Heat the remaining 2 teaspoons olive oil in the skillet. Add the onion and cook, stirring occasionally, until the onion softens and becomes translucent, 4 to 5 minutes.
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Stir in the garlic, oregano, ½ teaspoon salt, ¼ teaspoon pepper and crushed red pepper flakes. Cook, stirring, for 1 minute.
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Add the crushed tomatoes. Cook at a gentle simmer, stirring occasionally, for 15 minutes.
-
Stir in the cooked shrimp and parsley. Taste and adjust seasoning, if necessary. Serve with pasta, rice, quinoa, cauliflower rice, spaghetti squash or zucchini noodles.
Video
Notes
Weight Watchers Points: 2 ( Blue – Freestyle SP ) / 3 ( Green ) / 2 ( Purple )
Note 1: Large shrimp are normally labeled as 31-35 per sudanese pound. Medium shrimp would be fine, besides .
Note 2: The pieces should be small so there are n’t bombastic chunks of onion in the sauce .
Note 3: If the bottom of the frying pan is coated in brown bits, I recommend carefully wiping them off with a dampen paper towel ( remember, the pan is hot ! ) or washing the pan. While browned bits from cooking kernel are normally great for adding relish to sauces, like in a white wine sauce, the browned prawn bits in this case will darken and lift off the pan while making the tomato sauce. big chunks of blacken pieces isn ’ deoxythymidine monophosphate that tempting. I learned that the hard way !
Note 4: Spending a couple of extra dollars will get you much better canned tomatoes. I use SMT San Marzano Style Tomatoes, which are available in many well-stocked grocery store stores. NB: These are not actually San Marzano tomatoes, widely known as the cream of the crop. They ’ re grown in the USA, not in Italy, but are a very good substitution .
Please note that I am not a checkup or nutritional professional. I provide nutritional data for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide data that is ampere accurate as possible, you should calculate the nutritional information independently before relying on it .
Nutrition
Serving:
1
Cup
|
Calories:
232.5
kcal
|
Carbohydrates:
17.5
g
|
Protein:
26.6
g
|
Fat:
7.2
g
|
Saturated Fat:
1.1
g
|
Cholesterol:
172.3
mg
|
Sodium:
640.6
mg
|
Fiber:
4.2
g
|
Sugar:
9.2
g
Tried this recipe ? If you make this recipe, I ‘d love to see it on Instagram ! Just use the hashtag # COOKINCANUCK and I ‘ll be certain to find it . disclosure : I am a participant in the Amazon Services LLC Associates Program, an affiliate ad program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites .
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