Seafood Marinara Pasta Recipe - Allrecipes.com
Seafood Marinara Pasta Recipe
  • READY IN 55 mins

Seafood Marinara Pasta

Recipe by  

"A little more elaborate then a basic marinara but still simple, quick and relatively cheap! This recipe will feed 4 people who like to eat or 5-6 light eaters."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Heat another tablespoon of olive oil in a large skillet over medium-low heat. Stir in diced tomatoes and green onion; cook and stir until the tomatoes have softened. Stir onion mixture into the tomatoes, then add crushed tomatoes, tomato paste, oregano, and thyme. Simmer for 5 minutes. Stir in mussels and shrimp, then pour in the wine and lemon juice. Cover and increase heat to high. Cook until shrimp have turned pink and mussels have opened, discarding any that have not opened. Serve over pasta and garnish with lemon wedges.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 30 mins
  • READY IN 55 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 11, 2010

key to any recipe with mussels is to wash them thoroughly. After I washed, debearded my mussels I added them to a bowl of water with fresh squeezed lemon. This took any fish smell right out. This recipe was very good. Thank you

 
Most Helpful Critical Review
May 09, 2011

The sauce was bland and there was far too much liquid. It did not cling to the pasta properly (of which there was far too much called for in the recipe). I would not make this again.

 
Sep 15, 2009

Delicious! I made this as written, only adding black pepper and crushed red pepper for a little heat. The sauce is wonderful and the seafood is perfectly cooked. I threw a little chopped parsley on when I served this. Excellent! Thanks for the recipe!

 
Mar 23, 2011

Made this last night its super super easy! Used white wine vinegar instead however only used 1/4cup. Excellent! Keeping this recipe for the future.

 
Dec 29, 2011

Love this dish! Only thing we did different was to cook the mussels beforehand then add the meat to the sauce, plus we added scallops and chopped clams and some italian seasoning. MMMmmmmm!!

 
Jun 01, 2010

As written, it looks like the pasta/shrimp to sauce ratio would have been way out of whack. I used about 10 oz of pasta, subbed a 14.5 oz can of fire roasted tomatoes (drained) for 1 of the fresh tomatoes, and subbed a 14.5 oz can of Italian stewed tomatoes (which I pureed) for the 8 oz of crushed tomatoes. I only used 1 Tbsp of oil total and also added in a can of mushrooms. I doubled the lemon juice, added a little cracked pepper and some red pepper flakes for a kick. Not a fan of mussels, so I used only shrimp, about 1.5 pounds. We sprinkled fresh parm and fresh chopped basil on top. It was really easy to make, flavorful and healthy!

 
Dec 28, 2009

Had this tonight & my 8yr old loved it...I used only chopped clams & mussels...didn't have any white wine & it still came out supurb.

 
Feb 07, 2011

Love this recipe!! My fiance was like eww when i said i was making seafood with marinara sauce(he loves his alfredo sauce) but he loved it. Even asked to make it again 2 weeks later! The only thing i did different is to add some red pepper flakes and black pepper as suggested in an earlier review! Thanks for the great recipe!

 

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Nutrition

  • Calories
  • 878 kcal
  • 44%
  • Carbohydrates
  • 104 g
  • 34%
  • Cholesterol
  • 236 mg
  • 79%
  • Fat
  • 16.8 g
  • 26%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 67.3 g
  • 135%
  • Sodium
  • 939 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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