Shrimp in Red Sauce Recipe
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
23 mins
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Total Time
28 mins
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Servings
4 Servings
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Calories
2325 kcal
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Course
Main Course
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Cuisine
Italian
Shrimp in Red Sauce Recipe
Description
The recipe begins by seasoning shrimp with olive oil, salt, and pepper, then quickly sautéing them in a skillet until just cooked, keeping them tender. The pan is cleaned of any browned bits that could otherwise darken the sauce and affect its flavor. Next, onions are softened in olive oil before garlic, oregano, salt, pepper, and red pepper flakes are added for aromatic depth and gentle heat.
Crushed canned tomatoes form the base of the red sauce, simmered gently to meld flavors over about fifteen minutes. The cooked shrimp return to the skillet, finishing in the sauce to absorb its flavor. Fresh minced flat-leaf parsley sprinkled on top adds brightness and herbaceous notes to the dish.
This dish delivers a warm, tangy, and subtly spicy tomato sauce paired with tender shrimp, suitable for serving over pasta, rice, or alongside crusty bread. The attention to cleaning the skillet before sauce preparation preserves a clean tomato flavor without bitterness from burnt bits.
Choosing high-quality canned tomatoes and medium to large shrimp ensures the best texture and taste. The recipe offers notes on ingredient choices, adjusting heat level with red pepper flakes, and storage tips on nutritional points.
Ingredients
- 1 pound Shrimp deveined (see Note 1, peeled, large
- 4 teaspoons olive oil divided
- ¾ teaspoon kosher salt divided
- ½ teaspoon black pepper divided, ground
- ½ yellow onion finely diced (see Note 2, small
- 4 garlic minced, cloves
- 1 teaspoon oregano dried
- ⅛ to ¼ teaspoon red pepper flakes (see Note 3)
- 1 (28 oz.) can crushed tomatoes see Note 4, good quality
- 2 tablespoons parsley flat-leaf, minced
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.
- Stir in the garlic, oregano, ½ teaspoon salt, ¼ teaspoon pepper and crushed red pepper flakes. Cook, stirring, for 1 minute.
- 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.
Notes
- Use large shrimp (31-35 per pound) for best texture, though medium size also works.
- Finely dice the onion to avoid large chunks in the sauce.
- Wipe the skillet clean of browned shrimp bits before making the sauce to prevent bitterness and unwanted darkening.
- Choose a good quality canned crushed tomato for optimal sauce flavor.
- Adjust red pepper flakes to control the heat level according to taste.
- This recipe's nutrition info includes Weight Watchers points across various plans.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 2325 kcal
% Daily Value*
| Serving | 1Cup | |
| Calories | 232.5kcal | 12% |
| Carbohydrates | 17.5g | 6% |
| Protein | 26.6g | 53% |
| Fat | 7.2g | 11% |
| Saturated Fat | 1.1g | 6% |
| Cholesterol | 172.3mg | 57% |
| Sodium | 640.6mg | 27% |
| Fiber | 4.2g | 17% |
| Sugar | 9.2g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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