Seafood Marinara Pasta

I personally love pasta in red sauce. So pretty much anything made with tomato sauce. 🙂 But you know what my number one favorite is? Seafood Marinara! Oh, I’m telling you, I can devour two servings in one sitting!

I really love the marinara with all kinds of seafood, such as prawns or shrimps, which are the most commonly used, fish, mussels, as well as calamari. In fact, you can enjoy this recipe even with just shrimps. Lots of them!

Sounds fancy to you? The truth is, Seafood Marinara Pasta is super fast and easy to make. You can make everything in less than an hour. It’s a great dish for dinner. And if you have leftover, you can put it in the fridge, pack it the following morning and take it to work for lunch. That’s like hitting two birds with just one stone. 🙂

Nowadays, you can see a lot of stores selling pre-made marinara sauce. But if I were you, I would prefer to make my own at home. This way, you will be able to add more ingredients and make it more flavorful. It’s the best way to go anyway….

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Seafood Marinara Pasta


  • Author: Myles
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 4 1x

Description

This recipe is a little bit more than just the basic seafood marinara. But no worries, it is still very simple to make and the ingredients are quite affordable.


Scale

Ingredients

1 package linguine pasta (16 oz)

1 pound uncooked shrimp (peeled and deveined)

2 medium whole tomatoes (seeded and diced)

1 can crushed tomatoes (8 oz)

1 tbsp. tomato paste

2 tbsp. olive oil

4 cloves garlic (minced)

1 small red onion (minced)

3 stalks green onions (chopped)

1 tsp. each dried oregano and ground thyme

2 tsp. lemon juice

1 c. dry white wine

2 tsp. lemon juice


Instructions

  1. Cook pasta in a large pot of water seasoned with salt. Once cooked, drain.
  2. Using a skillet, heat oil. Add onion and garlic. Cook for about 5 minutes.
  3. Heat another tablespoon of oil in a separate skillet over medium-low heat. Add the diced tomatoes and green onions. Cook until the tomatoes are soft enough.
  4. Stir onion mixture into the tomatoes and add crushed tomatoes, oregano, thyme, and tomato paste. Simmer for about 5 minutes then add the shrimps.
  5. Pour in lemon juice and wine.
  6. Increase heat to high and wait until the shrimps are pink and fully cooked.
  7. Serve over pasta.

Notes

  • When cooking the pasta, be sure to stir occasionally. Do not overcook it. It should still be a little bit firm to bite.
  • You can garnish with freshly chopped green onions or lemon wedges.
  • Category: Pasta
  • Cuisine: Italian

If you can manage to prepare the sauce while you are cooking the pasta, you will have this dish on your dinner table sooner than expected. Aside from shrimps, you can add mussels and calamari as well. If you intend to add mussels, you can add it at the same time when you put the shrimps in.


Once the mussels have opened, then you know that they are cooked. Some may not open, though, so make sure to discard those.

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