Description
A flavorful and easy-to-make Italian seafood pasta featuring a rich tomato marinara sauce with mixed seafood such as shrimp, scallops, and mussels, served over perfectly cooked spaghetti or linguine.
Ingredients
Scale
Pasta
- 12 ounces spaghetti or linguine
Sauce
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 1 can (28 ounces) crushed tomatoes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
Seafood
- 1 pound mixed seafood (shrimp peeled and deveined, scallops, and mussels cleaned)
Finishing touches
- 2 tablespoons chopped fresh parsley
- 1 tablespoon unsalted butter
- Grated Parmesan cheese (optional, for serving)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the spaghetti or linguine according to the package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- Prepare the sauce base: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes and sauté for about 30 seconds until fragrant, taking care not to burn the garlic.
- Add wine and tomatoes: Pour in the dry white wine and let it simmer for 2 to 3 minutes to reduce slightly. Stir in the crushed tomatoes, salt, black pepper, dried oregano, and dried basil. Simmer the sauce gently for 10 minutes to blend the flavors.
- Cook the seafood: Add the mixed seafood (shrimp, scallops, and mussels) to the skillet and cover with a lid. Cook for 4 to 6 minutes, stirring occasionally, until the shrimp turn pink, scallops become opaque, and the mussels open. Discard any mussels that remain closed.
- Finish the sauce: Stir in the unsalted butter and chopped fresh parsley to enrich the sauce and add freshness.
- Combine pasta and sauce: Add the drained pasta to the skillet with the seafood sauce and toss gently to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Serve: Serve immediately, topped with grated Parmesan cheese if desired, for an authentic Italian seafood pasta experience.
Notes
- You can substitute or add other seafood such as clams, calamari, or crab to customize the dish.
- For a richer flavor, add a splash of seafood stock to the marinara sauce while it simmers.
- Omit the Parmesan cheese for a more traditional Italian style seafood pasta.
