Seafood Marinara Pasta

Seafood Marinara Pasta

Lee514 0

"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."


55 m servings 878 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

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  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.
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  1. 33 Ratings


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. ...

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...

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.

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 fre...

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!!

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.

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 th...

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.

I made this recipe for Mother's Day this year and it was a hit! I added extra crushed tomatoes and a little sugar for sweetness. Delicious!!!