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Simple Mixed Seafood Tomato Marinara Pasta Recipe

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4 from 9 reviews

This Simple Mixed Seafood Tomato Marinara Pasta is a delightful and nutritious dish featuring a luxurious combination of shrimp, scallops, clams, and mussels simmered in a rich marinara sauce and served over linguine. Perfect for a restaurant-quality meal at home, it’s quick to prepare and full of vibrant flavors.

Ingredients

Pasta

  • Approx. 4 ounces linguine or spaghetti (56 grams; enough for 2 people)

Seafood

  • 8 scallops, thawed (if frozen)
  • 8 shrimp, thawed and deveined
  • 8 mussels, cleaned with beards removed
  • 8 clams, cleaned

Sauce and Seasoning

  • 1 Tbsp olive oil
  • 1.5 cups marinara pasta sauce
  • 1/2 cup parsley, finely chopped
  • Salt and pepper, to taste
  • Optional: pinch of red pepper flakes
  • Optional: juice of 1/2 a lemon
  • Optional: freshly grated parmigiano-reggiano for garnish

Instructions

  1. Cook the Pasta: In a large pot of boiling water, cook the linguine or spaghetti al dente following the package instructions. Drain the pasta and set aside.
  2. Cook the Scallops: Heat olive oil in a large pan over medium-high heat. Once hot, add scallops and cook for 3-4 minutes per side until they turn opaque. Remove scallops from the pan and place on a clean plate.
  3. Cook the Shrimp: In the same pan, add more olive oil if needed. Cook the shrimp for 1 minute per side until they turn pink. Remove shrimp and place them with the scallops on the plate.
  4. Simmer the Sauce with Shellfish: Pour the marinara sauce into the pan used for seafood and bring it to a simmer over medium heat. Add mussels and clams, cover the pan, and cook for about 5 minutes or until all shells open. Discard any unopened shells.
  5. Combine Seafood and Pasta: Remove the pan from heat, add the cooked shrimp and scallops back into the sauce. Stir in the cooked pasta and finely chopped parsley until everything is evenly combined.
  6. Serve and Garnish: Plate the seafood pasta and garnish with a squeeze of lemon juice, freshly grated parmigiano-reggiano, and a pinch of red pepper flakes if desired. Serve hot and enjoy.

Notes

  • LEFTOVERS: Store leftovers in an airtight container in the refrigerator and consume by the next day. Reheat gently in the microwave or on the stovetop.
  • SEAFOOD SUBSTITUTIONS: Feel free to adjust seafood types. Replace clams with extra mussels or double the shrimp if scallops are unavailable. The recipe is flexible to your preference.
  • NUTRITION FACTS: Nutrition information is an estimate and varies by marinara sauce brand and toppings like parmesan cheese.

Find it online: https://recipesbyliza.com/simple-mixed-seafood-tomato-marinara-pasta-recipe/