Shrimp Marinara, TGI Friday's

By arthurlemay

Ingredients

• FOR THE SHRIMP
• 16 large shrimp, peeled and deveined
• Salt and pepper to taste
• FOR THE GARLIC BREAD
• 1 stick butter
• 2 cloves garlic, minced
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon garlic powder
• 1 loaf bread
• FOR THE TOMATO SAUCE
• 6-8 medium Roma tomatoes
• 10 fresh basil leaves, cut into thin strips
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 cloves garlic, sliced horizontally into thin coin shapes
• 1 pound angel hair pasta, cooked and drained

Details

Servings 2
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

TO MAKE THE SHRIMP

Lightly season the shrimp with the salt and pepper.

TO MAKE THE GARLIC BREAD

Preheat oven to 350 degrees.

Melt the butter in a microwave. Stir in the minced garlic, salt, pepper and garlic powder. Place the bread on a baking sheet and drizzle with the garlic butter. (you will not use all the butter, reserve the leftovers). Bake at 350 degrees until crispy and golden brown, 4-6 minutes.

TO MAKE THE TOMATO SAUCE

Wash, core and dice the tomatoes into 1/4-inch pieces (make sure not to discard the juice). Place the tomatoes
In a small bowl. Add the basil, olive oil, salt and the pepper. Let sit for 2 hours.

Heat a heavy bottomed saucepan over medium-low heat. Add the remaining garlic butter mixture to the pan. Heat for 30 seconds. Add the shrimp and cook for 1 minute or until the begin to turn pink and curl up. Flip once. Add the sliced garlic cloves and heat for 45 seconds on each side or until soft and tender (do not brown). Increase the heat, add the reserved tomato sauce and stir Bring to a boil.

Add the cooked pasta to the pan and toss so the sauce just coats the pasta.

Garnish with the fresh basil and serve with the garlic bread on the side.