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T.G.I. Friday's Shrimp Marinara
For the shrimp:
16 large shrimp, peeled and deveined, with tails removed
Salt and pepper, to taste
For the garlic bread:
1/2 c. (1 stick) butter
2 cloves garlic, minced
1/8 t. each salt, black pepper and garlic powder
1 loaf bread
For the tomato sauce:
6-8 medium Roma tomatoes
10 fresh basil leaves, cut into thin strips
2 T. olive oil
1/4 t. salt
1/8 t. black pepper
2 cloves garlic, sliced horizontally into thin coin shapes
1 lb. angel-hair pasta, cooked and drained
To make the shrimp:
Lightly season the shrimp with salt and pepper.
To make the garlic bread:
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 leftovers.) Bake at 350
degrees until crispy and golden brown, about 4 minutes.
To make the tomato sauce:
Wash, core and dice the tomatoes into 1/4-inch pieces (make sure not to discard
their juice). Place the tomatoes in a small bowl. Add the basil, olive oil, salt
and pepper. Let sit for 2 hours.
To finish the dish:
Heat a heavy-bottomed saucepan over medium-low heat. Add the remaining garlic
butter mixture to the pan. Heat for 20 seconds. Add the shrimp; cook for 45
seconds or until they 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.
Place the shrimp on top of the pasta, garnish with fresh basil and serve with
garlic bread on the side.
Makes 2 servings.
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