MARINARA, SEAFOOD PASTA
Delicious seafood sauce. The original recipe was in the Australian Women's Weekly with not too many changes by me. I didn't specify how much pasta as we all like it differently, some saucy, some not so saucy.
Provided by Bergy
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook and prepare enough pasta,for 4 people, your choice of pasta.
- Put Wine and water in a skillet, heat to simmer point.
- Add scallops and cook 1 minute, remove and drain.
- Heat oil in the skillet.
- Add tomatoes, garlic and tomato paste, stir until combined, cook 2 minutes.
- Add all the seafood to the pan and cook 1-2 minutes.
- Add parsley, mint and season with salt and pepper.
Nutrition Facts : Calories 362.7, Fat 12.3, SaturatedFat 2, Cholesterol 218.5, Sodium 1537.5, Carbohydrate 19.1, Fiber 3.1, Sugar 6.8, Protein 38.2
PASTA WITH MARINARA SAUCE
Several fresh tasty ingredients go together in this recipe to make a spectacular summer supper. Spaghetti squash has an interesting texture that's lots of fun.-Diane Hixon, Niceville, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, cook garlic in oil over medium heat for 3 minutes or until golden. Add the tomatoes, parsley, onion, bay leaves, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Discard bay leaves. Add basil. Serve over pasta.
Nutrition Facts : Calories 204 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 254mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 3g fiber), Protein 2g protein.
SEAFOOD MARINARA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 2 servings
Number Of Ingredients 10
Steps:
- 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.
SEAFOOD MARINARA PASTA
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Heat another tablespoon of olive oil in a large skillet over medium-low heat. Stir in diced tomatoes and green onion; cook and stir until the tomatoes have softened. Stir onion mixture into the tomatoes, then add crushed tomatoes, tomato paste, oregano, and thyme. Simmer for 5 minutes. Stir in mussels and shrimp, then pour in the wine and lemon juice. Cover and increase heat to high. Cook until shrimp have turned pink and mussels have opened, discarding any that have not opened. Serve over pasta and garnish with lemon wedges.
Nutrition Facts : Calories 878 calories, Carbohydrate 104 g, Cholesterol 236.1 mg, Fat 16.8 g, Fiber 6.7 g, Protein 67.3 g, SaturatedFat 2.9 g, Sodium 938.6 mg, Sugar 7.6 g
MARINARA SAUCE
Steps:
- Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
- Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
- Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
TOMATO SEAFOOD MARINARA PASTA
I like linguine with this recipe, although I think traditionally it's spaghetti. I love seafood, but I've had so many dodgy versions of this that I had to start making it myself. I hate the seafood overcooked so make sure it's only added at the end.
Provided by Chickee
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large saute pan, cook onion and garlic until soft.
- Add wine and boil briefly before adding tomatoes, passata and paste. Simmer for 15 minutes or until sauce thickens.
- Meanwhile, cook pasta in a large pan of salted water until just tender, drain.
- Add marinara mix to the sauce and cook for 5 minutes or until prawns are pink.
- Stir parsley into sauce, salt and pepper to taste.
- Serve sauce over hot pasta.
Nutrition Facts : Calories 664.5, Fat 5.9, SaturatedFat 0.9, Sodium 713.6, Carbohydrate 124.8, Fiber 8.9, Sugar 13.9, Protein 21.5
20-MINUTE SEAFOOD PASTA
Make a low in fat, satisfying dish in minutes - ideal for Friday nights
Provided by Good Food team
Categories Dinner, Lunch, Main course, Pasta, Starter, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Heat the oil in a wok or large frying pan, then cook the onion and garlic over a medium heat for 5 mins until soft. Add the paprika, tomatoes and stock, then bring to the boil.
- Turn down the heat to a simmer, stir in the pasta and cook for 7 mins, stirring occasionally to stop the pasta from sticking. Stir in the seafood, cook for 3 mins more until it's all heated through and the pasta is cooked, then season to taste. Sprinkle with the parsley and serve with lemon wedges.
Nutrition Facts : Calories 417 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 2.3 milligram of sodium
SAUSAGE MARINARA OVER PASTA
"My husband and I enjoy pasta, so after I discovered low-fat Italian turkey sausage at the supermarket, I came up with this chunky sauce," says Shirley Meletes of Lehigh Acres, Florida
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place sausages in a large nonstick skillet coated with cooking spray over medium heat for 12-14 minutes or until browned, turning twice. Cool; slice sausages and set aside. Cook pasta according to package directions., In same skillet, saute mushrooms, onion, peppers and garlic in oil until tender. Stir in spaghetti sauce, basil, oregano, pepper and reserved sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Drain pasta. Serve sauce over pasta. Sprinkle with feta cheese.
Nutrition Facts : Calories 372 calories, Fat 12g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 1mg sodium, Carbohydrate 45g carbohydrate (0 sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges
PASTA WITH SPICY MARINARA SHRIMP
Get a jump start on pasta night by using jarred pasta sauce and make Pasta with Spicy Marinara Shrimp for dinner. Dress up your marinara shrimp dish with garlic and sun-dried tomatoes. Serve over pasta or just with the sauce.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium heat. Add shrimp and garlic, cook and stir 3 to 4 min. or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm. Add pasta sauce and tomatoes to skillet; cook on medium-low heat 5 to 8 min. or until heated through, stirring frequently.
- Drain pasta. Add to pasta sauce mixture in skillet; mix lightly. Top with shrimp; sprinkle with parsley.
Nutrition Facts : Calories 460, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 180 mg, Sodium 1440 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 30 g
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Ratings 29Calories 863 per servingCategory Entree
- Wash the clams and mussels removing any that are open and won't close when you tap them. I usually rinse the clams and mussels in cold running water, changing the water 3 - 4 times.**Open mussels and clams are dead and should never be eaten.
- Add 2-3 tablespoons of olive oil to a large saute pan over high heat. You need a lid for the pan or pot. Next add the chopped garlic, basil and crushed red pepper flakes.Saute the seasonings for 1 minute or until garlic is fragrant. Don't burn the garlic!
- Add the mussels, clams and shrimp to the pan. Cover and steam the seafood for 8-10 minutes or until the clams and mussels have opened.
- **Start cooking your pasta close to the time you start to cook the seafood. You've got 10-12 minutes to go at this point in the dish.
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5/5 (73)Total Time 20 minsCategory Dinner, PastaCalories 660 per serving
- Bring a large pot of salted water to boil. Cook pasta according to packet directions, but reduce the cooking time by 1 minute (because the pasta will finish cooking in the sauce). RESERVE 1 mug of pasta water, then drain the pasta.
- Separate the seafood mix based on cook time. Longest cook time: fish and medium / large prawns, medium cook time: small prawns, shortest cook time: calamari.
- Heat 1 1/2 tbsp oil in a large skillet over high heat. Add fish and large prawns first, cook for 30 seconds. Add small prawns, cook for 30 seconds. Add calamari, cook for 1 minute. Immediately transfer everything to a bowl.
- Reduce heat to medium high. Heat remaining 1 tbsp oil, then add garlic and onion. Cook for 3 minutes until onion is translucent.
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