Blackened Cajun Shrimp Marinara Farfalle Quick, easy and sophisticated! This Blackened Cajun Shrimp Marinara Farfalle made with Bertolli Rustic Cut Marinara sauce features tender, succulent shrimp, flavored with garlic, white wine and fresh herbs. 5 Servings 20 minutesPrep Time 40 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 1 Jar Bertolli® Rustic Cut™ Marinara with Hearty Vegetables 2 tbsp Bertolli® Olive Oil Extra Light Taste 1 lbs Shrimp, medium to large peeled and deveined 1 tsp Red Pepper Flakes 1 Medium Onion, chopped 6 Garlic Cloves, minced 1 cup Dry White Wine Chopped fresh herbs, parsley or basil 1 lbs Farfalle Salt, to taste Pepper, to taste Directions Step 1: Fill a large pot with salted water and bring to a rolling boil. Step 2: In a large bowl, combine shrimp, Bertolli olive oil, red pepper flakes, salt, and pepper in a bowl; toss to coat. Step 3: Heat a large saucepan over medium high heat. Add the shrimp in a single layer and cook undisturbed for 3 minutes. Flip, and cook another 30 seconds (the shrimp should be just underdone). Transfer the shrimp to a medium bowl and set aside. Step 4: Add the onion to the pan the pan and cook until softened. Add the garlic and cook another minute. Step 5: Add the wine to the pan and allow to cook down by half while deglazing the pan using a wooden spoon to scrape up any browned bits that may have stuck to the pan. Step 6: Stir in 1 jar of Bertolli Rustic Cut Marinara sauce and the herbs. Bring to a boil, reduce the heat to low and simmer, cook 15-20 minutes, stirring occasionally. Step 7: Meanwhile, add the pasta to the boiling water, return to a boil, and cook the pasta uncovered, stirring occasionally, until the pasta is just underdone. Reserve a cup of pasta water and then drain well and set aside. Step 8: Taste sauce for seasoning. Then season with salt as needed. Add the pasta and shrimp to the pan with any juices and garlic in the bowl. Cook another minute to allow the shrimp and pasta to finish cooking in the sauce (adding some of the reserved pasta water to the pan to loosen as needed). Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes Four Cheese Chicken Alfredo Stuffed Shells Get Cooking Tuscan Table Fall Get Cooking Cacio e Pepe Mushroom and Spinach Risotto Get Cooking Antipasto Tray Get Cooking White Wine Lemon Garlic Shrimp Malfaldine Get Cooking Marinade Ratio Get Cooking
