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Shrimp Marinara Kit (serves 6-8)
Let us help with dinner.
Kit Contains: Makes
1 lb of Shrimp
2- 8 oz San Marzano Tomato Sauce
1 lb. Spaghetti
grating Cheese (optional)
Place shrimp in a bowl, and thaw under running COLD water in your sink
Peel shrimp and set aside
Optional Step: Place shells in pot and cover with cold water. Boil for 30 minutes, strain shells and reserve stock. You will use this for the pasta and still have left over stock to make a fish soup with later.
Peel and slice 2 large cloves of garlic
Bring large pot of salted water to boil. One of the tricks to having really good pasta is to have the water salted properly. The saying is that the water should taste like the sea.
Dry the shrimp then salt, pepper and a good pinch of sugar (optional) approx. 15 minutes prior to cooking then toss in olive oil. The sugar helps with caramelization and accentuates the sweetness of the shrimp
Place shrimp in single layer in heavy weight frying pan and bring to medium high, starting cooking cold allows the shrimp to cook evenly. Once the shrimp turn pink up the sides, turn off the heat, flip and let finish off the heat just staying in the pan. Make sure that you are not constantly checking on the shrimp, you want them to get some nice caramelization as the pan heats.
When shrimp are done, remove from pan, keep warm/tent with foil or another plate, add chopped garlic back to pan along with another TBSP of olive oil and gently sauté until garlic is cooked. DO NOT BURN THE GARLIC!!!!
Add thawed tomato sauce and gently reheat.
Boil Pasta, Drain, toss with sauce, adding a bit (a few tablespoons at a time) of the shrimp stock to help sauce the pasta. (you can also use some of the pasta water in lieu of the shrimp stock, however the stock adds much more flavor) Remember, it is important not to rinse your pasta after it cooks as the residual starch helps to thicken the sauce.
Plate pasta and top with shrimp adding: grated cheese, chopped parsley and more olive oil if desired.