Pasta marinera (seafood pasta). A classic, easy seafood pasta made using a seafood marinara mix: prawns / shrimp, calamari, fish and mussels tossed through a simple, tasty tomato sauce. Seafood Marinara Pasta. this link is to an external site that may or may not meet accessibility guidelines. Marinara pasta is a classic traditional dish, executed to perfection by Italian Michelin-starred Chef Chicco Cerea.
Seafood Pasta is the perfect way to impress your friends and family and its actually really easily! Our seafood of choice is scallops and shrimp because of their similar cook times, but the recipe could be easily adapted for clams, mussels, lobster, or crab. This is the perfect recipe if you want a quick and satisfying food. You can cook Pasta marinera (seafood pasta) using 14 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Pasta marinera (seafood pasta)
- Prepare 1 kg of gemilli pasta or your preferred pasta.
- You need 2 TBSP of vegetable oil.
- Prepare 1 of small onion sliced.
- Prepare 4 of garlic cloves crushed.
- It's 4 of tomatoes medium chopped.
- Prepare 1/2 can of plum tomatoes.
- You need 350 g of frozen cooked seafood (squid, prawns and mussels).
- It's 1 pinch of dried basil.
- Prepare 1/2 TSP of paprika.
- Prepare 1/4 TSP of cayenne pepper.
- You need of Zest of a small lemon.
- Prepare of Juice of the same lemon.
- It's 2 TBSP of fresh coriander chopped.
- It's of Salt.
Cocinamos la pasta como indica el empaque y reservamos. En una sartén con la mantequilla sofreímos el ajo y la cebolla. Find this Pin and more on Pasta Dishes by David Peterson. Mussels and shrimp are simmered in a fragrant tomato sauce and served over pasta.
Pasta marinera (seafood pasta) step by step
- Boil water enough to cook the pasta. Add salt before pouring the pasta in. I usually add 2 TSP of salt..
- In a big pan at medium heat, add the oil and slightly fry the garlic, add the onion and stir until it's soft, add the tomatoes and a pinch of salt, and the dried basil. Stir till well combined. Put the lid on and leave it for 3 minutes to cook..
- Now, cook the pasta until 2 minutes before it's ready, meanwhile, add the plum tomatoes to the sauce, stir till well mixed..
- To the sauce, add the seafood, the lemon zest, paprika, the cayenne pepper and another pinch of salt..
- Drain the pasta, leaving around a cup of water in. Pour it into the sauce and stir it..
- Add the lemon juice and the chopped coriander. Mix it all well. If you like, you can sprinkle some parmesan shavings on top when served. Try it and adjust the salt if necessary. Enjoy!.
- P.s. You can always use fresh seafood but make sure you don't overcook it. If you use frozen and have time, leave it to defrost and add to the sauce in the last minute before adding the pasta, so it's not overcooked..
This marinara isn't just for pasta, although that's often its destination in my kitchen. The main takeaway here is that marinara is an easy, versatile sauce. With a few cans of tomatoes in your cupboard, you'll never need to buy jarred sauce again. Fresh seafood pasta with vongole, mix seafood, fresh vegetables, garlic, parsley & spices. Italian pasta with shrimps and vegetables on wooden background.