Grilled Shrimp Marinara

Shrimp Marinara

So, yesterday morning I had to go into the office (which always makes for a crazy morning….) I also had a conference call that I was taking from home at 8. The girls leave to go to school at 8:15. It was just a recipe for a disastrous morning.

I was upstairs getting ready shortly before my call and one of the girls decided they wanted to look in the dryer for something to wear (they have a dresser and closet full of clothes but for some reason the piece of clothing they want is always in the dryer.) Bailey, our dog, is put back in our laundry room if Jim or I are not downstairs.

So, while the girls were moving the gate to get to the dryer, Bailey escaped. I heard the girls screaming that she got out at the top of their lungs and I just yelled down to Ella to put her back. Still more screaming. Now the screaming sounds a bit panicky so I decided to run downstairs. Apparently Bailey got up on the table and ate all of my vitamins that Jim set out for me as well as Ella’s toast that had some Nutella spread on it.

At this point Ella is screaming to me and tears start flowing with sobs. Both girls are hysterical. I’m not sure if they were more worried about whether Bailey was going to be poisoned by the chocolate or the vitamins. I reassured them that Bailey was not poisoned and she would be just fine – which she was. If anything, the vitamins and fish oil might do her some good!


This is Bailey. She is a pretty good dog – just a little crazy at times. She is pretty well-behaved if Jim or I are around, but I guess with the girls screaming she got a bit excited. I have no idea why she would eat my vitamins. What dog does that???

Now let’s talk about this dish……

This was surprisingly one of my favorite meals I have had in a long time. You know I love shrimp and seafood, but I usually pass by a recipe that mixes seafood with a red sauce. Not sure why, but the combo has never sounded that great to me. However, last week I saw something that got me craving grilled shrimp with marinara over angel hair pasta and oh my…

This isn’t a complex recipe but its one of those dishes where the sum is greater than it’s parts. Although shrimp, garlicky marinara, pasta, cheese and some spice are all pretty awesome parts. Nonetheless, Jim and I were surprised how much we loved this. Girls, too…..but of course they always love shrimp and pasta. We mentioned a couple of times this week how good this was. Will probably make something similar very soon! I will probably add fresh basil next time, but other than that I won’t change a thing.


Grilled Shrimp Marinara
  • 1 lb shrimp peeled and deveined
  • ¼ cup + 1 tablespoon olive oil (you can use less olive oil, but it becomes part of the sauce)
  • 1 teaspoon season salt
  • 1 roasted red pepper thinly sliced
  • 3 garlic cloves thinly sliced
  • ¼ cup dice onion
  • 4 cups of your favorite marinara
  • salt and pepper to taste.
  • Freshly Grated Parm
  • Crushed Red Pepper (optional)
  • 14.5 ounce box of Barilla Plus Angel Hair Pasta - cooked
  1. Heat ¼ cup of olive oil on a sautĂ© pan on medium heat. Add onions and cook until translucent and add garlic for last two minutes. Add marinara sauce and roasted red peppers and simmer in the pan while everything else cooks. Add salt and pepper to taste.
  2. Season Shrimp with 1 tablespoon of olive oil and seasoning salt. Skewer shrimp - about Light your grill to medium high.
  3. Grill shrimp for about 2-3 minutes per side. YOu will know they are done with they are a nice pink color and no longer translucent on the insides. Don't over cook!
  4. Plate your pasta and drizzle with a little olive oil and roasted red pepper if desired. Spoon Marinara over pasta and top with shrimp and freshly grated parm. Enjoy!

Baked Ziti

Tomorrow night we are heading up to Virginia to meet my family for a mini pre-Easter vaca. We are going into DC on Friday and then the American Girl Store in Tyson’s Corner on Saturday…along with a trip to LaMadeline for lunch. I used to work in McLean, Virginia and I always loved to go to La Madeleine for lunch so I can’t wait! They have the best tomato basil soup I have ever had.

Then on Saturday we are driving up to Maryland to see Jim’s family for Easter. I am sure there will be an Easter Egg hunt and a trip to Annapolis somewhere in there. Hopefully we will make a trip to Carlsons again!

So this will probably be my last post until Monday. Have a wonderful holiday and I wish everyone a Happy Easter!

This is a great recipe to serve if you are feeding a crowd – especially if there are kids involved. It’s also easy to split into two pans and freeze one for a busy night!

This is a great twist on baked ziti and what makes this a bit different is the sour cream. It gives the dish a little tang and adds some creaminess that you will love.



Baked Ziti
  • 1 pound ziti pasta
  • 1 small onion, chopped
  • 1 pound lean ground beef (I sometimes use half Italian sausage)
  • 2 (26 ounce) jars spaghetti sauce
  • 6 ounces provolone cheese, sliced
  • 1½ cups sour cream
  • 6 ounces mozzarella cheese, shredded
  • 2 tablespoons grated Parmesan cheese
  1. Preheat oven to 350 degrees. Spray a 9X13 pan with cooking spray.
  2. Cook ziti in boiling water until al dente. Drain
  3. In a large skillet cook ground beef and onion. Add the tomato sauce and simmer about 15 minutes.
  4. In the bottom of the baking dish add half the ziti. Cover with the provolone, sour cream and then ½ of the sauce mixture. Add the remaining ziti, mozzarella, sauce mixture and then sprinkle the Parmesan cheese on top.
  5. Bake in preheated oven for 30 minutes.
  6. Enjoy!