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Shrimp Marinara

*10 Ing. or Fewer *Gluten-Free
Makes 4–5 servings
Prep. Time: 10–15 minutes Cooking Time: 6¼–7¼ hours Ideal slow-cooker size: 4-qt.
Needed at Time of Preparation:
6-oz. can tomato paste
2 Tbsp. dried parsley
1 clove garlic, minced
¼ tsp. pepper
½ tsp. dried basil
1 tsp. dried oregano scant ½ tsp. salt
scant ½ tsp. garlic salt
28-oz. can diced tomatoes
Preparation Instructions:

  1. Add all ingredients to a gallon-sized freezer bag and smoosh around.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the instructions below, then freeze.
    Information for Freezer Bag:
    SHRIMP MARINARA
    Makes 4–5 servings
    Cooking Time: 6¼–7¼ hours Ideal slow-cooker size: 4-qt.
    Needed at Time of Cooking/Serving:
    1 lb. cooked shrimp, peeled
    cooked spaghetti *replace with gluten-free pasta to keep this recipe gluten-free
    grated Parmesan cheese, optional

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Empty contents of freezer bag into the crock.
  3. Cover and cook on Low 6–7 hours.
  4. Turn to slow cooker to High and add shrimp.
  5. Cover and cook an additional 15–20 minutes.
  6. Serve over cooked pasta and garnish with the Parmesan cheese, if using.

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