Search thousands of recipes reviewed by home cooks like you.

Seafood Marinara Pasta

Seafood Marinara Pasta

  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    55 m
Lee514

Lee514

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 878 kcal
  • 44%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 104g
  • 34%
  • Protein:
  • 67.3 g
  • 135%
  • Cholesterol:
  • 236 mg
  • 79%
  • Sodium:
  • 939 mg
  • 38%

Based on a 2,000 calorie diet

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Angela
29

Angela

1/11/2010

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

SunnyByrd
28

SunnyByrd

9/15/2009

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!

KatieH85
22

KatieH85

3/23/2011

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.

Similar recipes

ADVERTISEMENT