Seafood marinara is relatively quick to make, and is rich in omega-3 fatty acids, vitamins and minerals. Tossed with vermicelli, the delicacy of the seafood blends well with the thin pasta and red sauce. This preparation calls for shrimp and scallops, however, feel free to add various other types of seafood to your seafood marinara, such as calamari, mussels or clams. Use the freshest seafood you can find, or substitute freshly frozen, defrosted seafood. The garlic and white wine rounds out the flavors in this simple yet classic Italian favorite.
- 1 tbsp. olive oil
- 1/4 cup finely chopped yellow onion
- 1 tbsp. minced garlic
- 1/2 cup dry white wine
- 3 cups tomato sauce
- 1/4 tsp. crushed red pepper flakes
- 1/2 tsp. fresh black pepper
- 10 large shrimp, peeled and de-veined
- 10 scallops, rinsed
- 1/4 cup chopped parsley
- 1 tsp. fresh lemon juice
- 12 oz. vermicelli or angle hair pasta, cooked and drained
Add a sprinkle of Parmesan cheese to the top of each plate of seafood pasta before serving.
Heat the oil in a large skillet over high heat.
Add the chopped onion and garlic, then saute the mixture for two minutes.
Slowly pour in the white wine and simmer two additional minutes. Stir in the tomato sauce, and season with the red and black pepper.
Turn the burner down to medium heat and add the seafood, simmering for five minutes.
Add the parsley and lemon juice, and stir lightly. Add the pasta, and toss it together with the seafood marinara to coat. Remove from heat and serve.
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Assia M. Mortensen has over 12 years of experience as an editor and journalist, and has published hundreds of articles in magazines, newspapers and online at "The Santa Barbara Independent," "Frontiers Magazine," "805 Living Magazine," Huffingtonpost.com, LIVESTRONG.COM and many other outlets. Mortensen graduated from the University of California in Santa Cruz with a Bachelor of Arts in literature and creative writing.