Shrimp Marinara: A Delicious, Homemade Meal

Shrimp Marinara video by jeanine’s kitchen
1 1/2lb extra large shrimp cleaned and deveined
3tbls minced garlic
3tbls olive oil extra virgin
1 15oz can of cherry tomatoes or your faveorite tomatoes
tbls minced parsley optional added at end

Hey YouTube Here We Are Tonight GNA make a good dinner got my holiday wine glass let me have a sip of my Pino ggio pre holiday getting ready enjoying tonight we are going to make my shrimp marinada very simple very fast very easy first thing I want to tell you is these

Are the Frozen Kirkland 21 25 shrimp from Costco they come dained and clean and I buy the raw because they’re the best in my opinion when you’re cooking these hot dishes if it was cocktail that’s another story they’re water logs sometimes I don’t like them by the raw 1620 Kirkland

At Costco they come deined and cleaned on on this side see see and I do take the shells off I’m not a person who leaves the shells on in any of my shrimp dishes I find that it makes eating the dish difficult I don’t I don’t get the

Point of that presentation or not okay this is very simple we have some oil over here simmering let me just take that one little burnt crispy one out that tells me that we’re almost ready to put the garlic in you see it’s brown we do that some people put a wooden spoon

My stove is thickle so I got to do what I got to do to work with her she’s a pain in the neck all right so you just put some garlic in okay tone that down a little bit see what I’m saying looked like it wasn’t hot but now she’s crazy and

Here I’m just that’s all it is right now your very best favorite olive oil okay here’s my favorite pan that you all know I’m using cherry tomatoes I’ve never used this brand this came from my son in a gift basket from the young lady that cooks with myona it was her pastina pot

Pack for my birthday so I really can’t say but I love to do this recipe with cherry tomatoes and even more so I use gravee Tomatoes when I can find them look at that now what I do as I push them down it’s so funny I did this recipe three

Years ago In This Very spot no experience with YouTube I thought the video was kind of a disaster but unbelievably it got so much love and attention that I thought since we’re having it for dinner tonight it’d be nice to make it again with someone filming me I did it

Alone that’s what it was I did oh soloo that’s what I’m going to call my single uh videos Vinnie didn’t uh cameraman for me at that time he did a little bit but not not as much as he does now and I appreciate it so you see you take them

All and you just plop them down this takes about 20 minutes to to cook in here and heat you not you don’t have to worry about it we may have to break we may not we’ll see 6:30 Alexa set timer for 15 minutes this way I know where I’m at with the sauce

I’m telling her because these cook fairly fast and if you want you could add a little sugar to break the acid traditional in Italy I read up I think they use uh bicarbonate soda which is either baking soda or baking powder or a quarter teaspoon that’s what really actually

Neutralizes the acid because I know myself I do not like a tart sauce and even in my Sunday sauce I know there’s a big controversy I add sugar to my Sunday sauce I don’t tell anybody and it’s been nothing but complimented for 45 years

But if you tell them oh you put sugar in the sauce and here comes the controversy I don’t listen to none of that okay this is a fast sauce it’s delicious it’s very good but again if you’re a person who doesn’t like cherry tomatoes or you

Don’t like much of the skins on like a lot of restaurant dishes have and they prepare things this way then this may not be your favorite choice so what I would suggest to you is use your favorite tomato sauce I use these because the portion is perfect for me

And Vinnie the one little can if you wanted a can of your favorite a 14 ounce can of your favorite crushed tomatoes you do that you don’t have to do cherry tomatoes you don’t have to do grape tomatoes I like it for convenience and

Portion size and I got used to it and it it just works well in this recipe okay just leave that to Stew for a little bit we talk to you a little I’m going to put a little a little bit of pepper okay going to put a little bit of salt

Okay and that’s going to just roll away in about 10 minutes I’m going to put the shrimp in I’m going to cook the shrimp right in the sauce okay that’s the one trick to this that I like keeps them moist it cuts steps you don’t have to go crazy it

Comes together very quickly and it’s always delicious it’s a keeper for us we’ve been eating this for over 15 years this way and this quick we just got home from bringing Tula Bell everybody knows my Millie Bean she was looking scruffy like a little boy dog and we took her to

The groomer and just picked her up at 5:30 I never take your dog in the afternoon I’m usually the person that always has the uh after the very first person in the morning appointment not today but C put me all off Cent so let that do well I got the water

Boiling in my favorite pot okay I got the shrimp on the ready it’s not traditional and you don’t have to put it but you could end with chopped parsley I put it there in case I want to another ingredient that I put even though it’s

Not a long cooking sauce I like the wine in it and I had some left over some great cabernet so I’m going to put a little in there okay maybe a little more I like my wine dish okay another good ingredient if you want it to get more fishy at this point and

Make it yours and get a little bit more luxurious what you could do if you like that Seafood flavor get the anchovy paste in the tube like I do the tomato paste and put a little dollop in there a little tiny bit that enhances that fishy Seafood uh sauce flavor I do muscles

Marinara and I use it for that when I’m going to make a big pot and I’ll do that recipe soon soon as I go and get some good muscles I’ll make a big batch and show you it’s like um what I do when I do my Seafood the Italian name for bacoda

Banana I’m destroying it I know I am but it’s basically olive oil uh garlic a tab of butter and some anchovy and you sauté that around before you put the sauce in and that gives it that very Seafood marinara flavor delicious my muscles are delicious I have to say my honey loves

Them boy am I full of myself take that back I do okay last night was fun we went to happy hour as you can see and I was very relaxed when we got home I had had a few glasses of wi with some friends and we were having such a great

Time talking getting ready for holiday and sharing stuff and story stories and I came home and I was still feeling good and it was so early I said you know what I want to do my video and show everybody what I have done in the house the

Apartment and I was enjoying it you could tell how relaxed I was in my PJs and my wine voice that was my wine voice and it was hilarious because through the video all of a sudden that was 100% natural the wreath fell right as I was

Filming it took all of my strength and concentration not to break the film video not to crack up Vinnie was in the other room didn’t even know it was happening he had it on a hook one of those tabs I guess I don’t know came loose somehow but it has been

Repaired since it is solid we changed the lights and I’m going to do one last recap on my Christmas decor everybody liked it and was so sweet and kind and commented a little bit here and there I love the comments please do more I think it’s lovely and

It really encourages me to keep going and do more and more and more because I know you’re watching it’s the comments that tell me I don’t I don’t see anything said I won’t know okay and if there’s recipes you want trust me I said from the very beginning real food real

Time I will make it if I don’t know how to do it I’ll learn it and cook it for you with you watching how fun would that be you know how fun would that be Alexa how much time remaining Alexa tell me when I have five minutes

Left it’s not when I went sometimes she’s all right okay we’re back and it’s time to put in the pasta first because that takes longer than the shrimp actually take to cook here’s my thing I have a measurer for two people but I’m going to do it by hand because I kind of

Know how much me and Vinnie eat try to go for about half a pound I’m thinking that may be it maybe a little bit more we’ll see a little Dash more this is thin spaghetti the Barilla like I showed you in my pantry video the water is

Salted okay let me get that in there and going once that’s in that’ll probably take about five minutes hopefully like we said we’ll see we’ll see I don’t like Al Dente I don’t wanted Al Dente so we’re going to let that cook a little bit and I don’t know if I

Mentioned but I’m in love with this pot and if anybody’s interested I did buy it at home goods and it’s by David Burke I like his bake wear and I like a lot of his products so in case you’re curious I want to know that’s my favorite pot now

We just stir that a sec get that rolling okay give that a minute ahead I think we could turn the shrimp off when they’re done too let me put them in now because they do take a little longer to cook through in a sauce I noticed that so we’re going to put them

In put the sauce in shrimp in okay God it’s been forever I did this first three years ago on my channel and believe it or not I thought oh everybody does this there’s a thousand videos out there nobody’s going to look at mine and it

Wind up being one of my little my better uh views most views this and my uh what was the other one I made peppers and eggs oh my goodness that’s Vinnie’s favorite it’s like making a sandwich for us at home it’s crazy simple but they loved

It I’m loving my wine I’m loving the holiday season approaching okay that’s cooking nicely let that bubble along let me get a wooden spoon because my shrimp I don’t want to ruin my pan let’s pump it up a bit okay loving this pan loving this pan they’re going to cook in

There look at that how simple could it be don’t worry a lot of people probably say oh don’t you have to sauté them first pull them out there’s so many variations on making this dish that some people Grill them and then add them to the sauce after at the end or they keep

Them on the side so that they don’t overcook and all this difference of opinions and recipes this is my recipe it works I promise you it works they’re succulent they’re juicy and these are I think the jumbo if not extra large if not jumbo and this Kirkland

Brand is very good I always have them in my freezer always on the ready because we eat this I’d have to say at least every two weeks if it’s not this shrimp scampy that I did uh last week we love it we just love it you just let those cook in

There and you see they’ll donut up as soon as they’re completely round is basically when they’re really done and everybody again the controversy is oh don’t cook them Beyond two minutes they turn rubbery and they’re overcooked and I don’t know I’ve never had a shrimp I couldn’t

Eat and I’ve cooked them for you know seven minutes in a sauce and still don’t feel that way so you be the judge if you want to see like we’re doing now the sauce is ready my suggestion is soon as you see them curl after four minutes of

Cooking in the sauce put it aside and wait for the pasta if you want that’s fine not going to hurt nothing I Dro My heat down now because they are starting to catch up to the pasta very quickly that’s another thing just kind of balance your pasta to your shrimp and keep turning

Them smells good I don’t want to fog up my lenses oh this is a fabulous week night dinner when you’re in a rush but want something delicious and comforting I’m I said it and I’ll say it again in a past life I was a shrimp and in a future life I’m going to

Be a shrimp so good we’ll see how good the sauce is and like I said I don’t normally use it but you could use any any crushed tomatoes 14 o can you could use cherry tomatoes it could probably even not probably you could even use if you’re that energetic the fresh cherry

Tomatoes you know if you want to sit there and cut cut them and make a Rustica sa so to speak I find them too tart for me the fresh tomatoes I did fresh pasta a couple of times I find it too tart I just I can’t I can’t get with

It I can’t I have to have a slightly sweet TOS that’s why I fell upon lav lavel is the brand I use and prefer I learned that from Jada she made a video with a Sunday sauce and she used the Lavale grape tomatoes which is what I

First made these with oh my God it was fantastic they’re not easy to find but you can buy them online they make the grape tomatoes the cherry tomatoes they do 28 oce whole cans crushed tomatoes lail v a l l e it’s a yellow can it’s from Italy they’re a little pricey but

You know worth it I love the flavor they’re excellent in this and they use the grape tomato see now this is going to be a little bit longer so we may pull this sauce aside no matter because I don’t want to hear people thinking or saying oh you left it

Too long and when I made this I used it was so funny I used my favorite pasta Nest that I always tell everybody about I used pasta nest and I cooked them separately and the only comment I got from one person was like cook finish the pasta in the

Sauce what which is very appropriate very proper for certain recipes but that not you can’t that noodle is so thin the pasta Ness even in my chicken soup I cook it separate you can’t you can’t cook it together now I’m going to shut off the shrimp and I’m going to move

Them over make everybody happy they’re not going to overcook they’re exactly where I want them and like I said I’m going to finish with a little bit of parsley again we break Trad tradition I like a little parmesan on my Seafood a lot of people

People oh I don’t put it on fish that’s a preference if you want it put it if you don’t don’t whatever you want this is my recipe and it’s going to be your recipe you’re going to make it the way you want it I’m here to help you not force

You more like a guide everybody you may some people do crazy things to their dishes and traditional pastas some people may like this a little bit spicy you’re going to add uh chili flakes right if you want that if you don’t have uh you don’t want any wine or alcohol in your dishes

You’ll omit the wine whatever you got to do make it yours it’s going to be delicious I promise do you like it more El dened than me Vinnie little okay she’s perfect now all right there we go perfect to the bite for me now let’s

See here we go let’s do the finale and then we’ll plate it and give you my little taste test now here I do don’t I I do don’t I always have a verbal blubber it’s going to be my my uh tail verbal blubber lady perfect portion for us maybe even a

Little extra tonight I don’t know why but oh Milly Millie ouch that just I just learned a lesson on these prongs between last night and tonight I don’t know what’s going on with my okay that’s enough there’s a little bit left behind I’m not going to sweat

It it’s maybe a fork full or two I’m not going to sweat it all right here she goes look at how luscious that sauce is between the olive oil use a good olive oil you won’t be sorry and your best drinking wine if you’re going to

Include the wine in it it it amps up this fast canned sauce so fast it’s not funny and so delicious so delicious and these shrimps I kid you not they’re very inexpensive they’re like you get a two pound bag for under 20 bucks and they’re great they’re not

Those cheesy translucent ones shrimp are funny you got to get the right one either pink shrimp or white shrimp you get this let me show you when you see the meat has that whiteness that’s a good shrimp you see and the pink ish on this flesh when you see them white and

Very translucent that’s not good shrimp we’ve been there we’ve made that mistake a hundred times right Ben bought the wrong one oh and that’s bad let me put a little bit of the pasta like I said look at that for color look like a Christmas it’s like a Christmas dish right there

We got to take a picture of that you may have to do that for a thumbnail all right you can clip it from the film right all righty let’s taste this let’s taste this baby I’m trying to be a cheffy thing here I can’t do it I can’t do it I’m not

Cheffy I could cook but I’m not cheffy well I want this one such a brat I like certain shrimps then he lets me pick first I always have first dibs on the meal he’s such a sweetie Millie you’re not getting any this has garlic sorry baby all right keep you much longer I’m

Going to do a quick taste is my salt no I don’t really need too much I’m always the low sodium lady I’m me take my glasses off again I get excited I love shrimp I do I do I do I do and the pasta is cooked perfect then

Spaghetti let me cut this once bear with me CU it’s not fun burning your mouth on camera I did it once and I’m not doing it again okay let just get that my mouth’s watering I always have to apologize okay here we go so good the shrimps the bomb use thin spaghetti

I I’m loving this with it these Tomatoes I don’t know about you but I’m going online to look if I could get them again to buy more because they’re they’re naturally sweet more than I expected and they’re perfect for this fast marinara for shrimp delish enjoy and I hope you

Make it and keep watching share me and comment please talk let me now