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Shrimp and vegetables marinara



  • 1/4 cup extra-virgin olive oil
  • 2 cup garlic cloves, sliced
  • 2 cup marinara sauce
  • 1 bunch scallions, trimmed and chopped
  • 1 bunch medium zucchini, cut in 2-by-1/2-inch strips
  • 1 bunch red, 1 yellow bell pepper, cut in 2-by-1/2-inch strips
  • 1 cup defrosted peas or fava beans
  • 1/2 teaspoon kosher salt
  • 1 1/2 pound large shrimp, peeled and deveined
  • 1/2 cup loosely packed basil leaves, shredded


Baking Directions:

In a large Dutch oven over medium heat, add olive oil.

When oil is hot, add garlic.

Let the garlic sizzle a minute, then add the peppers.

Cook and stir until softened, about 5 minutes.

Add the Marinara bring to a rapid simmer and cook until slightly thickened, about 5 minutes.

Add the scallions, peas or fava bean and salt.

Bring to a simmer and cook another 5 minutes, then stir in the shrimp.

Simmer until shrimp are pink and just cooked through, about 3 to 4 minutes.

Stir in the basil and serve over steamed rice.

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