There’s something magical about combining fresh seafood with perfectly cooked pasta in a rich tomato sauce. Seafood Spaghetti Marinara is a classic Italian dish that brings the flavors of the ocean right to your dinner table. This recipe features tender shrimp, succulent mussels, and delicate calamari tossed with al dente spaghetti in a aromatic marinara sauce infused with garlic, white wine, and fresh herbs. It’s a restaurant-quality meal that’s surprisingly simple to make at home, perfect for impressing dinner guests or treating yourself to something special on a weeknight.
Serving Quantity: 4 servings
Cooking Time: 35 minutes
1. Ingredients
- 12 ounces spaghetti
- 8 ounces large shrimp, peeled and deveined
- 8 ounces mussels, cleaned and debearded
- 8 ounces calamari rings
- 1 can (28 ounces) crushed tomatoes
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 3 tablespoons olive oil
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- Fresh basil leaves for garnish
2. Nutrition Information Per Serving
- Calories: 485
- Protein: 32g
- Carbohydrates: 58g
- Fat: 12g
- Fiber: 4g
- Sodium: 680mg
3. Prepare the Seafood
Start by rinsing all your seafood under cold water and patting it dry with paper towels. Make sure your shrimp are completely peeled with tails removed if you prefer easier eating. Check the mussels and tap any open ones on the counter. If they don’t close, throw them away as they’re not safe to eat. Cut the calamari into rings if they’re not already prepared. Set all the seafood aside on a plate.
4. Cook the Spaghetti
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until it’s almost done but still has a slight bite to it. This usually takes about 8 to 10 minutes. Before draining, save one cup of the pasta cooking water. Drain the spaghetti and set it aside.
5. Make the Marinara Sauce
Heat the olive oil in a large, deep pan over medium heat. Add the minced garlic and red pepper flakes, stirring constantly for about 30 seconds until fragrant but not browned. Pour in the white wine and let it bubble for 2 minutes to cook off the alcohol. Add the crushed tomatoes and oregano, stirring everything together. Season with salt and black pepper. Let the sauce simmer gently for 10 minutes, stirring occasionally.
6. Cook the Seafood
Add the calamari to the simmering sauce first since it takes the longest to cook. Let it cook for 3 minutes. Next, add the shrimp and mussels to the pan, nestling them into the sauce. Cover the pan with a lid and cook for 5 to 7 minutes. The shrimp should turn pink and the mussels should open up. Remove any mussels that don’t open as they shouldn’t be eaten.
7. Combine Everything
Add the cooked spaghetti to the pan with the seafood and sauce. Toss everything together gently using tongs, making sure the pasta gets coated with the sauce. If the mixture seems too thick, add some of the reserved pasta water a little at a time until you get a nice, silky consistency. Sprinkle in the fresh parsley and toss again.
8. Serve and Enjoy
Divide the seafood spaghetti among four plates or bowls. Make sure each serving gets a good mix of shrimp, mussels, and calamari. Garnish with fresh basil leaves on top. Serve immediately while hot.
9. Tips for Success
Don’t overcook the seafood or it will become rubbery and tough. Shrimp cook very quickly, so watch them carefully. Use fresh seafood whenever possible for the best flavor and texture. If you can’t find fresh, frozen seafood works well too, just make sure to thaw it completely first. The white wine adds great flavor but you can substitute with chicken broth if you prefer. Add a squeeze of fresh lemon juice at the end for a bright, fresh taste. If you like more heat, increase the red pepper flakes. Serve with crusty bread to soak up the delicious sauce. This dish is best eaten right away and doesn’t store well for leftovers since seafood can become tough when reheated.
