*This Quick and Easy Seafood Linguine Marinara recipe is sponsored by Barilla Canada Inc. I’ve received compensation but, as always, all opinions are my own.
This Quick and Easy Seafood Linguine Marinara is the perfect simple weeknight meal that tastes like it’s from a high-end restaurant! It’s super easy to make, Mediterranean-inspired, and it’s on the table in 20 minutes or less!
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I’m so excited to be sharing this delicious Quick and Easy Seafood Marinara Linguine recipe with you today in partnership with Barilla Canada – it’s inspired by a delicious dish I enjoyed while on holiday in the Mediterranean several years ago, and it’s a recipe I turn to again and again when I want to make something rich-tasting and flavourful that’s also wholesome and fresh at the same time!
Today is World Pasta Day and I couldn’t be more thrilled to celebrate with this seafood marinara linguine recipe. One of my favourite things about being a food blogger is the creativity and artistry that goes into each and every recipe, photo and video I produce, and this recipe is no exception. I’ve visited the Mediterranean many times in my life, including Spain, France, Italy, Croatia, and Greece, and I have found it to be such an inspiring area of the world with unique sights, sounds, smells, and tastes that have encouraged my creativity in the kitchen – especially when it comes to starting with high-quality Barilla pasta as my blank canvas!
My husband and I enjoyed a once-in-a-lifetime dinner at a seaside restaurant in the village of Oia on the island of Santorini (in Greece) several years ago and this seafood marinara linguine is reminiscent of that amazing meal. The flavours were simple but unforgettable, and I’ve been enjoying making it at home ever since!
If you’ve been a reader of The Busy Baker for awhile now you’ll know all about Barilla, my pasta brand of choice. I’ve partnered with Barilla for almost 5 years now to bring you new and exciting pasta recipes featuring delicious flavours and fresh ingredients to help you serve healthy, wholesome meals for your family. It’s the pasta brand I recommend over any other because of its high quality and reasonable price.
This Quick and Easy Seafood Marinara Linguine is made with Barilla Linguine pasta, which is one of my favourite Barilla pasta varieties. It cooks to perfect al dente in minutes and never gets clumpy or starchy. It really adds to the restaurant-quality of this seafood marinara linguine and takes it to the next level.
I like using a high-quality frozen seafood mix from the international section at my local grocery store that includes pre-cooked mussels and calamari, and a bag of frozen uncooked shrimp or prawns. These choices keep this recipe both delicious and economical, as fresh seafood can be expensive (especially if you don’t live near the sea!). The quality of the ingredients you choose for this recipe makes all the difference – high quality olive oil, fresh garlic and herbs, and a good-quality tomato passata (tomato puree) will ensure this Quick and Easy Seafood Marinara Linguine rivals any mediterranean restaurant!
How to make Homemade Seafood Marinara Linguine:
- Use a high-quality pasta! – there’s nothing worse than glue-y or overly starchy pasta when you’re trying to pull off a fresh and delicious restaurant-quality pasta dish. Barilla always gets my vote for the pasta brand that holds up best in any pasta dish.
- Use fresh ingredients! – Fresh, high-quality ingredients take this seafood marinara linguine recipe from good to great! Always choose fresh herbs to garnish any dish to enhance the flavour!
- Pasta water is liquid gold! – The water you boil the pasta in is a critical part of almost any pasta recipe. Reserve about 1 cup of pasta water to help make the sauce of this seafood marinara linguine silky smooth.
- Don’t overcook your seafood! – There’s almost nothing worse than rubbery shrimp or calamari. Cook your seafood for only the time recommended in the recipe and choose high-quality seafood from a brand you trust for good flavour.
Looking for more delicious pasta recipes? Try this Slow Cooker Chicken Noodle Soup, this Creamy One Pot Enchilada Pasta, this Rainbow Vegetable Pasta Salad, and this Easy Pasta Primavera.
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I hope you love this recipe as much as we do! Let me know in the comments below, what’s your favourite restaurant-worthy easy weeknight meal? I’d love to know!
And don’t forget to try Barilla Canada’s recipe builders HERE for even more recipe inspiration!
KITCHEN PRODUCTS I RECOMMEND:
Looking for even more weeknight meal ideas? You’ll LOVE these:
- Easy One Pot Pasta Primavera
- Creamy Enchilada One Pot Pasta
- Crispy Oven Fried Chicken
- Skillet French Onion Stuffed Chicken
- Skillet Pesto Caprese Stuffed Chicken Breasts
- Chicken Breasts with White Wine Mushroom Sauce
- Easy One Pan Lobster Mac and Cheese
Watch the video below to see exactly how I make this creamy pasta recipe. You can find more delicious recipe videos on my YouTube channel
Quick and Easy Seafood Marinara Linguine
- 1 tablespoon salt for the pasta water
- 1 box Barilla Linguine Pasta (500 gram box)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 shallots finely diced
- 3 cloves fresh garlic
- pinch of chili flakes
- 1 teaspoon fresh chopped oregano or ½ teaspoon dried oregano
- 1 teaspoon fresh chopped basil or ½ teaspoon dried basil
- 20-25 large shrimp thawed from frozen, uncooked, shells and tails on
- 1 cup thawed mixed seafood from frozen, mussels and calamari
- ¼ cup white wine
- juice of ½ lemon
- 690 grams 24 ounces tomato puree or tomato passata
- 2 tablespoons heavy cream
- ½ cup pasta water
- a pinch of sugar
- fresh basil for garnish
- Heat a large pot of water over high heat to boiling and add 1 tablespoon salt.
- Cook the linguine according to the package directions to al dente.
- While the pasta cooks, heat a large skillet over medium heat and add the olive oil and butter.
- Sautee the shallots, garlic, chili flakes, basil and oregano until the shallots are soft.
- Add the raw shrimp and cook until almost completely pink. Add the pre-cooked seafood mix and toss everything together for about 1 minute. If the seafood mix is not pre-cooked, simply add it with the shrimp and cook together.
- Remove all the seafood from the pan to a bowl and set aside.
- Add the white wine and lemon juice to the pan and reduce over medium heat for about 4 minutes.
- Add the tomato passata (tomato puree) to the pan and stir. Add the pasta and toss the pasta and sauce together.
- Add about ½ cup of the pasta water and toss (Add more pasta water if the sauce appears dry. This will depend on the consistency of the tomato puree used). Add the cream and toss again. Add the seafood and toss again.
- Garnish with some finely chopped basil and serve.