Seafood Marinara
Submitted by rh
Shrimp and scallops simmered in a garlicky tomato-white wine marinara with red pepper flakes and fresh parsley. Tossed with pasta for a 30-minute Italian seafood dinner.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis is the weeknight seafood pasta that every home cook needs in their back pocket.
A quick marinara gets built right in the skillet: onion, garlic, white wine, tomato sauce, and a pinch of red pepper flakes for warmth.
Shrimp go in first for a minute, then scallops join for just two more, so everything stays tender and juicy instead of rubbery.
A handful of fresh parsley stirred in at the end keeps it bright, then the whole thing gets tossed with hot pasta and hits the table fast.
Pro Tips
- Add the shrimp a minute before the scallops since they take slightly longer to cook through
- Use a dry white wine like Pinot Grigio for the best flavor in the sauce
- Don’t overcook the seafood because it will continue to carry-over cook once you toss it with the hot pasta
- Save a splash of starchy pasta water to loosen the sauce if it gets too thick when you toss everything together
Ingredients
Directions
In a large skillet, heat oil over medium-high heat.
Stir in onion and cook for 2 minutes.
Add garlic and cook for 30 seconds.
Add white wine and simmer for 2 minutes.
Stir in tomato sauce and red pepper flakes.
Bring sauce to a simmer and stir in the shrimp.
Cook for 1 minute and stir in scallops.
Simmer for 2 minutes.
Stir in parsley and toss with pasta. Serve immediately.
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