If you’re craving a dish that feels like a warm hug from the sea, you’ve got to try this Simple Mixed Seafood Tomato Marinara Pasta Recipe. It brings together tender scallops, juicy shrimp, succulent mussels, and clams swimming in a rich, vibrant marinara sauce, all tossed with perfectly cooked pasta. Every bite bursts with flavors that are fresh, comforting, and effortlessly elegant—this recipe is truly a celebration of the ocean’s bounty and the pure joy of Italian cooking at home.
Ingredients You’ll Need
The beauty of this Simple Mixed Seafood Tomato Marinara Pasta Recipe lies in its simplicity—each ingredient plays a starring role in creating a dish that’s balanced, flavorful, and full of texture. You don’t need a pantry full of exotic items; just fresh seafood, quality pasta, and a few kitchen staples bring it all together beautifully.
- 4 ounces linguine or spaghetti: Choose your favorite long pasta; it holds the sauce wonderfully for every luscious bite.
- 1 Tbsp olive oil: A good quality olive oil enhances the seafood’s sweetness and gives the sauce a silky finish.
- 8 scallops, thawed: These add a delicate sweetness and a tender texture that’s simply irresistible.
- 8 shrimp, thawed and deveined: Shrimp provide a lovely bite and complement both the scallops and shellfish perfectly.
- 1.5 cups marinara pasta sauce: Use your favorite store-bought or homemade sauce for that rich tomato base full of herbs.
- 8 mussels, cleaned: They introduce a briny, oceanic flavor that elevates the dish to restaurant-quality.
- 8 clams, cleaned: These round out the shellfish mix with a tender, juicy touch and a slightly sweet essence.
- 1/2 cup parsley, finely chopped: Chopped fresh parsley adds brightness and a pop of green for freshness and color.
- Salt and pepper, to taste: Essential for seasoning and balancing all the flavors perfectly.
- Optional: pinch of red pepper flakes: For those who love a little heat, this adds a subtle kick.
- Optional: juice of 1/2 a lemon: A squeeze adds a zesty tang that brightens the whole dish.
- Optional: freshly grated parmigiano-reggiano: For a creamy, savory finish that makes the pasta irresistible.
How to Make Simple Mixed Seafood Tomato Marinara Pasta Recipe
Step 1: Cook the Pasta Al Dente
Start by bringing a large pot of salted water to a boil and cook your linguine or spaghetti according to the package instructions until al dente. This perfectly firm texture is crucial so the pasta holds up well once mixed with the rich sauce and seafood. Once done, drain and set aside while you work on the sauce.
Step 2: Sear the Scallops to Perfection
Heat olive oil in a large pan over medium-high heat. When the oil shimmers, carefully lay in the scallops and cook them for about 3 to 4 minutes on each side. You’re looking for an opaque, lightly golden crust that keeps the inside tender and juicy. Remove the scallops and keep them warm on a clean plate.
Step 3: Cook the Shrimp
In the same pan, add a splash more olive oil if needed, then add the shrimp. Cook for just about 1 minute per side until each turns beautiful pink and opaque. Like the scallops, you want to avoid overcooking to keep them tender. Set the shrimp alongside the scallops on your plate.
Step 4: Simmer the Shellfish in Marinara Sauce
Pour the marinara sauce into the pan and bring it to a gentle simmer. Add the mussels and clams, then cover the pan and let everything steam for roughly 5 minutes. The shells will open, releasing wonderful ocean flavors into the tomato sauce. Discard any that remain closed, as they might not be safe to eat.
Step 5: Combine Everything Together
Turn off the heat and carefully stir the scallops and shrimp back into the sauce. Next, add your cooked pasta and chopped parsley, tossing everything gently until the pasta is fully coated and the seafood is evenly distributed. This step melds the flavors and textures so every forkful is a delight.
Step 6: Serve and Garnish
Now for the fun part—serve your marvelous pasta hot, topped with a squeeze of fresh lemon juice, a dusting of parmigiano-reggiano, and a pinch of red pepper flakes if you like a bit of heat. Enjoy immediately while the seafood is tender and the sauce is vibrant and comforting.
How to Serve Simple Mixed Seafood Tomato Marinara Pasta Recipe
Garnishes
Sprinkling freshly chopped parsley adds not only a pop of color but also a fresh herbal note that balances the rich tomato and seafood flavors. A wedge or two of lemon enhances brightness, and freshly grated parmesan cheese melts slightly over the warm pasta for a luscious finish, while red pepper flakes awaken all the flavors with gentle heat.
Side Dishes
This pasta pairs beautifully with a crisp green salad tossed in a light vinaigrette to cut through the richness of the seafood and sauce. Garlic bread or crusty Italian bread is perfect for dunking and savoring every last bit of the sauce. If you want something green on the side, steamed asparagus or roasted broccoli are excellent complements.
Creative Ways to Present
Serve this dish family-style in a big, shallow bowl so everyone can admire the vibrant colors of the shellfish nestled in red sauce against golden pasta. For a more elegant touch, plate individual servings and garnish with finely chopped parsley and a delicate twist of lemon peel for a restaurant-inspired final look that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, pack your leftover Simple Mixed Seafood Tomato Marinara Pasta Recipe in an airtight container and keep it in the refrigerator for up to two days. The seafood tastes best fresh, but chilling helps flavors meld further without losing too much texture.
Freezing
Freezing is not recommended for this dish as the delicate seafood tends to become rubbery and lose its fresh texture when thawed. However, you can freeze the marinara sauce separately if you want to save some base for later quick meals.
Reheating
To reheat, gently warm the leftovers over low heat on the stove to avoid overcooking the seafood. Adding a splash of water or broth can help loosen the sauce while keeping the pasta moist and flavorful. Microwave can also work but heat in short bursts to prevent toughness.
FAQs
Can I use other types of seafood in this recipe?
Absolutely! Feel free to swap or add calamari, crab meat, or even lobster to customize your seafood mix. Just adjust cooking times to ensure everything cooks perfectly without becoming rubbery.
Is marinara sauce homemade better than store-bought for this dish?
While homemade marinara has a freshness and control over ingredients, a high-quality store-bought sauce can save time and still produce delicious results. Pick a brand with simple, natural ingredients for the best flavor.
What type of pasta works best?
Long, thin pastas like linguine or spaghetti are ideal since they nestle nicely with the seafood and scooping sauce is effortless. However, feel free to experiment with other pasta shapes like fettuccine or bucatini for different textures.
Can I make this recipe gluten-free?
Yes! Simply substitute the pasta with your favorite gluten-free version, such as rice or corn-based pasta. The sauce and seafood remain naturally gluten-free, making this dish adaptable to dietary needs.
How do I know when the shellfish are cooked properly?
When mussels and clams open their shells during cooking, it’s a clear sign they’re done. Discard any that remain closed after cooking to avoid any food safety risks.
Final Thoughts
I can’t recommend this Simple Mixed Seafood Tomato Marinara Pasta Recipe enough for anyone looking to bring a little coastal magic right to their dinner table. It’s easy to make, impressive to serve, and utterly satisfying with every bite. So grab your seafood, your favorite pasta, and get ready to fall in love with a new weeknight favorite!
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Simple Mixed Seafood Tomato Marinara Pasta Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Seafood Pasta
- Method: Stovetop
- Cuisine: Italian
Description
This Simple Mixed Seafood Tomato Marinara Pasta is a delightful seafood pasta dish featuring linguine tossed in a rich marinara sauce loaded with scallops, shrimp, mussels, and clams. The seafood is seared and simmered to perfection, then combined with perfectly al dente pasta and fresh parsley for a flavorful, restaurant-quality meal that’s easy to prepare at home.
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 and 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
Instructions
- Cook pasta: In a large pot of boiling salted water, cook linguine or spaghetti al dente according to package directions. Once cooked, drain the pasta and set aside.
- Sear scallops: While the pasta cooks, heat 1 tablespoon of olive oil in a large pan over medium-high heat. When hot, add the scallops and cook for 3-4 minutes per side until they turn opaque and develop a golden crust. Remove the scallops from the pan and set aside on a clean plate.
- Cook shrimp: In the same pan, add a little more olive oil if needed. Cook the shrimp for about 1 minute per side until they turn pink and opaque. Remove the shrimp and place them on the plate alongside the scallops.
- Simmer shellfish in marinara sauce: Pour the marinara pasta sauce into the pan and bring it to a simmer. Add the cleaned mussels and clams to the sauce, cover the pan, and cook for about 5 minutes or until all the shells have opened. Discard any mussels or clams that remain closed.
- Combine seafood and pasta: Remove the pan from heat and return the cooked shrimp and scallops to the sauce. Stir to combine, then add the cooked pasta and finely chopped parsley. Toss everything together until the pasta is well coated and evenly mixed with the seafood and sauce.
- Serve and garnish: Plate the seafood marinara pasta while hot. Garnish with a squeeze of fresh lemon juice, a pinch of red pepper flakes for some heat if desired, and freshly grated parmigiano-reggiano cheese. Enjoy immediately for best flavor and texture.
Notes
- Ensure mussels and clams are thoroughly cleaned before cooking to remove any grit.
- Do not overcook the scallops or shrimp to keep them tender and juicy.
- Discard any mussels or clams that do not open during cooking as they may not be safe to eat.
- Adjust seasoning with salt, pepper, and lemon juice to taste.
- For added heat, increase the amount of red pepper flakes or serve with chili flakes on the side.
- This recipe serves 2 but can easily be doubled for more servings.
