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Shrimp Shell Infused Marinara

This marinara sauce is elevated by using shrimp shells to deepen the flavor, creating a rich, briny base. The process involves caramelizing shells, infusing their essence into the tomato sauce, and perfectly cooking tender shrimp for a vibrant, chunky dish with a fragrant, smoky aroma and bright color.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 12 pieces shrimp shells preferably from wild-caught shrimp
  • 1 lb raw shrimp peeled and deveined
  • 3 cloves garlic crushed slightly to release oils
  • 28 oz canned tomatoes whole peeled, San Marzano preferred
  • 2 tbsp extra virgin olive oil
  • 4 leaves fresh basil torn just before adding
  • pinch red pepper flakes adjust to taste
  • salt to taste

Equipment

  • Large skillet
  • Wooden spoon
  • Fine sieve
  • Small bowl
  • Knife
  • Cutting board

Method
 

  1. Heat a large skillet over medium heat and add the olive oil, allowing it to shimmer slightly and smell fruity.
  2. Add the shrimp shells to the hot oil, stirring frequently until they turn a golden amber and release a briny, fragrant aroma—about 5-7 minutes. Keep the heat moderate to prevent burning.
  3. Remove the shells with a slotted spoon and set aside. Pour a cup of water into the skillet to deglaze, scraping up any caramelized bits from the bottom. Strain this broth through a fine sieve into a small bowl and set aside.
  4. Add the crushed garlic to the skillet and cook until fragrant, about 30 seconds, stirring constantly to prevent burning. The garlic should become fragrant and slightly golden.
  5. Pour in the canned tomatoes, crushing whole tomatoes with the back of a spoon if necessary, then bring the mixture to a gentle simmer. Let it bubble softly for 10 minutes, stirring occasionally.
  6. Stir the strained shell-infused liquid back into the sauce, adding a pinch of salt and red pepper flakes. Tear in the fresh basil leaves, and reduce the heat to low to maintain a gentle simmer.
  7. Meanwhile, peel and devein the raw shrimp if not already done, then pat them dry thoroughly with paper towels to prevent excess moisture.
  8. Increase the heat slightly and add the shrimp to the simmering sauce in a single layer. Cook for 2-3 minutes per side, until they turn bright pink and are just opaque, with a slight jiggle in the center.
  9. Remove the shrimp from the sauce and let rest for 2 minutes. Spoon the sauce over cooked pasta, and garnish with torn basil leaves for aroma and color.
  10. Finish with a drizzle of extra virgin olive oil, and serve immediately while bubbling and fragrant, enjoying the rich, briny depth infused into the tomato sauce.

Notes

Using shrimp shells adds a deep umami flavor that transforms a simple marinara into something extraordinary. Pat the shrimp dry thoroughly before cooking to prevent watery sauce and ensure perfect texture.