Recipes from the Grapevine Cottage

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Scampi Marinara

Self-proclaimed Wine Geezer, Tom Landshof swears by this recipe for a quick but creative weeknight dinner.

Serves 4


3 cloves of garlic minced
1 pound fresh or frozen shrimp
1/2 teaspoon salt
1/4 teaspoon pepper
3 ounces olive oil


1 10- to 16-ounce jar marinara sauce (We like the Bove's that we sell here at Grapevine Cottage)
1 8-ounce can minced clams and juice
3/4 cup dry white wine
1/2 teaspoon basil
1/4 teaspoon oregano
(crush herbs in palm of hand)

Salt & pepper shrimp. Sauté garlic and shrimp in skillet. Cook quickly and toss in oil until shrimp become pink, 3 minutes max. Remove from pan.

Mix marinara ingredients and reduce sauce to 1/3 or 1/2 - about 20 minutes. Add sautéed shrimp and warm briefly.

Note: This is an easy recipe. We use 4 jumbo shrimp per person. Using a 16-ounce jar of sauce makes enough for 4 people.