Once a week we always have pasta but this week I wanted to make something different so I decided upon Shrimp Marinara but then I thought about taking it up a level and making it with roasted shrimp and roasted garlic. So Roasted Shrimp Marinara with Sauteed and Roasted Garlic over Ziti was born! It came out delicious and my family loved it. For all you garlic lovers you will go crazy for this as there are two types; big whole cloves of roasted garlic and big whole cloves of sauteed garlic. Yum!! If you would like to see how I did it, keep reading.
Roasted Shrimp Marinara with Sauteed and Roasted Garlic over Ziti
2 lbs extra large shrimp, peeled and deveined and thawed (I use frozen)
1 lb. box of Ziti (made according to package directions)
1/2 cup large whole garlic cloves (this is for the roasted garlic)
4-6 large garlic cloves, chopped (this is for the sauteed garlic)
2 (28 oz) cans crushed tomatoes
1 (6 oz) can tomato paste
4 tbsp. extra virgin olive oil, divided
1 cup water
1 tsp. salt plus more for sprinkling over the garlic and shrimp
black pepper, to taste
1/4 tsp. red pepper flakes, or more if you like it spicy
1/4 cup sliced basil leaves
For the Roasted Garlic
Preheat oven to 450 degrees. Line a baking sheet with non stick foil. Add the 1/2 cup of garlic cloves to a medium bowl and sprinkle with a bit of salt and pepper and spray with a lot of the cooking spray. Toss to combine. Lay the garlic on the baking sheet and roast for about 15 minutes, turning the cloves half way through. You want the garlic soft and nicely browned but not black and burnt. Set aside when done.
For the shrimp
Preheat oven to 450 degrees. Line a baking sheet with non stick foil. Add the shrimp to a large bowl and toss with 2 tbsp. of the olive oil and a bit of salt and pepper. Toss to combine. Lay the shrimp out on the baking sheet in a single layer and roast for about 5-7 minutes, turning half way through. Shrimp cook fast so you will have to watch them. Set aside when done.
For the sauce
Add the remaining 2 tbsp. of oil to a large non stick Dutch oven over medium low heat and saute the chopped garlic until slightly browned but not burnt, about 2 minutes. Stirring frequently. To the pot add in the roasted garlic and toss with the chopped garlic. Cook for about a minute Add the canned tomatoes, tomato paste, salt and red pepper flakes. Stir to combine. Cover the pot and lower the heat to a simmer. Cook for about 45 minutes, stirring occasionally. Add in the water as necessary to thin out the sauce, if it gets too thick. The sauce will bubble and when you open the pot to stir it, it will splatter, so be careful. During the last 10 minutes, add in most of the basil, leaving some for garnish. Stir the basil into the sauce. During the last 2-3 minutes add in the shrimp to warm. Serve over cooked ziti or pasta of your choice. Garnish with the remaining basil. Enjoy!