Quick and Easy Seafood Marinara Linguine

5 from 1 vote

Quick and Easy Seafood Marinara Linguine

This Quick and Easy Seafood Linguine Marinara is a restaurant-worthy weeknight meal packed with Mediterranean flavour - on the table in 20 minutes or less!

Course Main Course, Main Dish

Cuisine American, Italian, Seafood

Keyword Easy Seafood Marinara Linguine, Seafood Linguine

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 487kcal

Author Chrissie

Ingredients

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

US Customary - Metric

Instructions

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.

Video

Nutrition