We got a bit off schedule but finally did end up eating this very tasty dish last week. We left out the mushrooms because ours had started to grow again already and canned mushrooms just aren’t the same in things like this – but was very tasty regardless. I really like that it was so simple and quick to make and I’m fairly certain we will make this again. We usually have some frozen shrimp in the freezer anyway so this is a perfect last minute dish if we are between meal plans.
Servings |
(1 1/4 cups shrimp mixture and about 1 cup pasta)
|
- 8 ounces uncooked spaghetti
- 1 tablespoon olive oil
- 4 cups sliced cremini mushrooms about 10 ounces
- 2 1/2 cups Basic Marinara
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound peeled and deveined medium shrimp
- Parsley sprigs optional
Ingredients
|
|
- Cook pasta according to package directions. Drain; keep warm.
- Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms to pan; sauté 6 minutes. Add Basic Marinara, red pepper, salt, and black pepper; bring to a simmer. Cook 5 minutes. Add shrimp; cook 3 minutes or until shrimp are done. Serve over pasta. Garnish with parsley sprigs, if desired.