Pin it The first time I made seafood marinara was on a Tuesday night when I found incredibly fresh shrimp at the market and could not resist building an entire meal around them. My apartment smelled like an Italian coastal restaurant within minutes of the sauce hitting the skillet. That spontaneous dinner turned into one of my go-to dishes for special yet unstressed evenings at home.
I once served this to friends who swore they did not like seafood pasta and watched them go back for seconds. The key is letting the sauce reduce until it coats the back of a spoon then adding each type of seafood at the right moment so nothing overcooks. My favorite part is lifting the lid to see all the mussels have opened like little presents.
Ingredients
- Large shrimp: Peeled and deveined saves time but leave the tails on if you want a restaurant style presentation
- Mussels: Clean and debearded them right before cooking discard any that do not close when tapped
- Squid rings: These cook quickly so add them early to avoid rubbery texture
- Sea scallops: Cut large ones in half so they cook evenly with the other seafood
- Spaghetti or linguine: Long strands catch the sauce beautifully and feel elegant without much effort
- Olive oil: Use extra virgin for the best flavor since this is a simple sauce
- Onion: Finely chopped so it melts into the sauce without leaving chunks
- Garlic: Fresh minced cloves make a noticeable difference over jarred minced garlic
- Red pepper flakes: Optional but adds a gentle warmth that complements the sweet seafood
- Canned crushed tomatoes: San Marzano variety if you can find them for the best authentic taste
- Tomato paste: Concentrates the tomato flavor and adds body to the sauce
- Dry white wine: Pinot Grigio or Sauvignon Blanc work perfectly and add brightness
- Dried oregano and basil: Dried herbs work better here than fresh for the long simmer
- Sugar: Just a pinch balances the acidity of the tomatoes
- Fresh parsley: Adds a bright pop of color and fresh flavor at the end
- Lemon wedges: A squeeze right before serving wakes up all the flavors
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil and cook the pasta until al dente then drain while reserving half a cup of the starchy pasta water
- Build the base:
- Heat olive oil in a large deep skillet over medium heat and cook the onion for 2 to 3 minutes until it turns translucent then stir in the garlic and red pepper flakes for one minute more
- Add the wine:
- Pour in the white wine and let it simmer for 2 minutes until it reduces slightly and the raw alcohol smell fades
- Simmer the sauce:
- Add the crushed tomatoes tomato paste oregano basil sugar salt and pepper then stir well and simmer uncovered for 10 minutes while stirring occasionally
- Add the seafood:
- Start with the squid and scallops and simmer for 2 minutes then add the shrimp and mussels cover and cook for 3 to 4 minutes until the shrimp turn pink and the mussels open
- Combine everything:
- Add the drained pasta to the sauce and toss gently to coat each strand using the reserved pasta water if needed to loosen the sauce
- Finish and serve:
- Taste and adjust the seasoning then serve immediately topped with fresh parsley and lemon wedges on the side
Pin it This recipe became a tradition in our house for summer birthdays because it feels fancy without requiring hours in a hot kitchen. I love how everyone gathers around the stove to watch the mussels open and debate who gets the extra scallop.
Choosing the Best Seafood
Fresh seafood should smell like the ocean not fishy so do not hesitate to ask your fishmonger what arrived that day. Frozen seafood can work perfectly fine especially for shrimp and squid just thaw it completely and pat it dry before adding to the pan. Mix and match based on what is available or on sale clams and firm white fish pieces are excellent alternatives.
Wine Pairing Suggestions
A crisp Italian white wine like Pinot Grigio cuts through the rich tomato sauce while complementing the sweet seafood. If you prefer red wine go for a light bodied red like Bardolino or Chianti that will not overpower the delicate flavors. The same wine you cook with can be served at the table to tie everything together.
Make Ahead Tips
You can prepare the marinara sauce up to two days in advance and store it in the refrigerator then reheat it gently while the pasta cooks. The seafood is best cooked right before serving but you can clean and prep it earlier in the day keeping it chilled until ready to use. Pasta water is liquid gold so always save some even if you think you will not need it.
- Set the table with a big bowl for empty shells and plenty of napkins
- Warm your serving bowls in the oven for 5 minutes so the pasta stays hot longer
- Have a small bowl of lemon wedges on the table for guests who want extra brightness
Pin it There is something deeply satisfying about a dish that comes together this quickly yet tastes so special. This is the recipe that convinced me seafood pasta does not have to be complicated to be extraordinary.
Recipe FAQ
- → What is the best pasta type for this dish?
Spaghetti or linguine work well as they hold the marinara sauce nicely and complement the seafood's texture.
- → Can I use frozen seafood instead of fresh?
Yes, but thaw thoroughly and pat dry to avoid excess moisture which can dilute the sauce.
- → How do I know when the mussels are cooked?
Cook until mussels open; discard any that remain closed after cooking to ensure safety.
- → What wine pairs best with this meal?
A crisp Italian white, such as Pinot Grigio, balances the seafood and tomato flavors perfectly.
- → Is there a way to enrich the sauce further?
Adding a splash of seafood stock while simmering enhances the sauce’s depth and savory notes.