Shrimp "Marinara" with Pasta or Rice

I know that I often repeat myself from post to post with words like "delicious" and "incredible", but I just can't help it! I love food, and on top of that, I love good food (and I kind of get pretty excited about things easily). So here it goes - this recipe was incredible! The combination of flavors was quite delicious! :-)

I don't have a lot of comments to make about this dish! It was very simple, straight forward... Just as I said last night - easy, healthy, and tasty - it doesn't get much better than that!


Shrimp "Marinara" with Pasta or Rice
How to Cook Everything: Simple Recipes for Great Food
Published by Macmillan Publishing in 1998.

Total time: 30 minutes  Yield: 4 servings

2 tablespoons olive oil
1 tablespoon minced garlic
4 cups cored and chopped canned or fresh tomatoes, with their liquid
1/2 cup chopped fresh basil leaves
1 teaspoon minced fresh oregano or marjoram leaves or 1/4 teaspoon dried oregano or marjoram
1/2 teaspoon freshly ground black pepper
Salt to taste
1 pound shrimp, in the 20 to 30 per pound range, peeled, rinsed, and dried

1. Heat the oil over medium-low heat for 1 minute. Add the garlic and cook, stirring once or twice, until golden, 3 or 4 minutes.
2. Add the tomatoes, raise the heat to medium-high, and let bubble, stirring occasionally, for about 10 minutes. Add half the basil, the oregano, pepper, and salt. Stir and taste for seasoning. Reduce the heat to medium and let simmer while you cook rice or pasta if you choose to do so.
3. When you're just about ready to eat, add the shrimp to the sauce; cook until the shrimp are firm and pink, about 5 minutes. Remove 3 or 4 shrimp from the sauce and set aside. Toss the sauce with pasta, or spoon it over rice; top with the remaining basil and the reserved shrimp, and serve.