Shrimp Marinara {9 WW+ Dinner}

I think I just found my new go to when we're out of ground beef and I want spaghetti. This dish was fabulous! I tweaked it a bit to add some more veggies and I decided to use my dutch oven instead of the slow cooker (I tend to have MUCH better luck with the dutch oven than with the slow cooker) and this recipe turned out better than I expected. I didn't have fresh shrimp, just a bag of frozen cooked shrimp from Trader Joe's but it worked great. And I can always keep some in the freezer so consider this an official staple meal in this household!

Inspiration: Two Pink Hippos

Shrimp Marinara
  • 2 tablespoons olive oil
  • 1/2 small onion, diced
  • 1/2 cup carrots, shredded
  • 1 zucchini, shredded
  • 2 cloves garlic, minced
  • 6 ounce can tomato paste
  • 2 tbsp dried parsley
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic salt
  • 28 ounces can diced tomatoes
  • 1 pound frozen cooked shrimp, tails off
  • 30 ounces organic spaghetti

Start heating a large pot of water to a boil for pasta.

Add oil to dutch oven and cook on medium high. Add onions, carrots & zucchini. Saute until tender, about 5 minutes. Add garlic and saute for another minute. Add tomato paste, spices, & tomatoes into dutch oven and let cook until boiling. Once it's boiling, turn heat to low and let simmer.

Once pasta water is boiling, sprinkle with some salt and add pasta. Add shrimp to sauce. Cook pasta until done and drain. Shrimp will be warmed thoroughly as soon as the pasta is done. Plate pasta and top with shrimp marinara.

Serves 6 | 9 WW+ Points


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