While still straightforward, quick, and reasonably priced, this seafood marinara pasta is a little more complex than a classic marinara. This dish will feed 5 to 6 light eaters or 4 folks who want to eat!
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
Ingredients
- 1 (16 ounce) package linguine pasta
- 2 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 small red onion, minced
- 3 green onions, chopped
- 2 tomatoes, seeded and diced
- 1 (8 ounce) can crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground thyme
- 2 pounds mussels, cleaned and debearded
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 cup dry white wine
- 2 teaspoons lemon juice
- 1 lemon – cut into wedges, for garnish
Instructions
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in garlic and onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
- Heat remaining 1 tablespoon of olive oil in a large skillet over medium-low heat. Stir in green onion and diced tomatoes; cook and stir until tomatoes have softened. Stir onion mixture into tomato mixture; add crushed tomatoes, tomato paste, oregano, and thyme. Simmer for 5 minutes. Stir in mussels and shrimp, then pour in 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.
Nutrition Facts
| Calories | 878 kcal |
| Carbohydrate | 104 g |
| Cholesterol | 236 mg |
| Dietary Fiber | 7 g |
| Protein | 67 g |
| Saturated Fat | 3 g |
| Sodium | 939 mg |
| Sugars | 8 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to make yet tasty and filling!
I added drained stewed tomatoes and a pinch of sugar to balance the acidity. Topped with parsley and cracked black pepper.
Easy to make and delicious
Frickin Awesome! So easy to make. THANK YOU xxxxx
I followed the recipe completely except for adding a bit more hot pepper flakes (as I love spice & heat). It is a keeper and I will make it again in the future.
Recipe was great for a base! I added the crushed red pepper and cracked pepper as others suggested. I included anchovies with the onions and garlic and used diced tomatoes instead of crushed. I added scallops, shrimp, capers and kalamata olives just before serving. Will definitely make this again!!
I read the reviews for this seafood pasta, and some said it tasted to watery. The reason I think this was likely due to was the seafood,especially if its frozen. Unless the thawed seafood is drained well before its added to the tomato Marinara,your seafood in your Marinara will be watery. I drain mine in a colander that I drained the pasta and the Maranara was superb with my Shrimp and mussels. I threw in some scallops just because I had them. I also added an ample amount of red pepper flakes for spice and some heat, and replaced the onions with shallots. Delish!
So good. You can make it spicier or milder too. No matter what it is very, very good. Got compliments on it.
Delicious flavor! I used scallops instead of mussels and still yummy! Sauce was a little thin so I might try it with whole stewed tomatoes next time instead of crushed tomatoes. Everyone loved it!
This is a great recipe as is, my substitute, however, is to use the frozen seafood mix that I find in my grocer’s frozen seafood section. I’ve made this a few times and, once, being short on time I used a jar a marinara…it was still yummy.
Simple!
Great Marinara recipe. It is restaurant quality.
This was very good. I found a package of frozen mussels at Whole Foods so decided to make this also using frozen shrimp. I used chopped tomatoes instead of fresh, and tomato sauce in place of crushed because that’s what I had. It would be hard to mess this one up.
I followed others advice in adding more in all seafood areas except the whole clams. Also made more sauce as recommended change , and it was awesome. Thank you very much.
Made this with only slight modifications to fit our pantry – chopped one large tomato, then drained and used a can of diced to take the place of the second; also let it cook down a bit more than the recipe before adding the seafood. All in all, a great recipe we will make again. Thanks!
Super easy to make! I used mussels and scallops, and it was delicious. Feel free to add red pepper flakes for a little spice, or serve cold on Foccia bread sliced as a bruscetta.
I replaced mussels with large scallops, it was good and low calorie.
It was amazing!!!
I add garlic salt, mushroons & basil .
But, I only did shrimp and no thyme or mussels. All in all I’d like to try again but by the full recipe although I probably will still have no thyme…:)
My favorite marinara recipe!