Spicy Seafood Marinara Pasta
This Spicy Seafood Marinara Pasta is the ultimate coastal-inspired comfort dish — bold, flavorful, and brimming with tender shrimp and mussels in a rich, garlicky tomato sauce.
Served over a bed of pasta, it’s an easy way to bring the elegance of a seaside Italian restaurant straight to your kitchen in under 30 minutes.
Why You’ll Love This Recipe
Quick & impressive: Restaurant-level flavor, ready in about 30 minutes.
Perfectly balanced: The heat of chili flakes meets the sweetness of seafood and tangy marinara.
Customizable: Easily adjust the spice level or swap out the seafood.
One-pan magic: Simple ingredients and minimal cleanup.
Key Ingredients
Mussels & Shrimp – Sweet and tender, they absorb the flavor of the sauce beautifully.
Garlic & Onion – Aromatic base that infuses the sauce with depth.
Chili Flakes – Adds heat — you can dial it up or down to your liking.
Crushed Tomatoes / Marinara – Forms the rich, tangy tomato sauce.
Dry White Wine or Stock – Adds brightness and complexity to the sauce.
Fresh Parsley or Cilantro – A pop of color and fresh finish.
Spicy Seafood Marinara Pasta
Ingredients
(Serves 4)
For the seafood marinara:
1 lb (450g) mussels, cleaned and debearded
½ lb (225g) large shrimp, peeled and deveined
2 tablespoons olive oil
4 cloves garlic, minced
1 small onion, finely chopped
1 can (14 oz) crushed tomatoes or marinara sauce
1 teaspoon chili flakes (adjust to taste)
½ cup dry white wine or seafood stock
Salt and black pepper to taste
Fresh parsley or cilantro, chopped (for garnish)
Optional: splash of lemon juice for brightness
For the pasta:
8 oz (225g) spaghetti, linguine, or angel hair pasta
Salt (for boiling water)
Optional: drizzle of olive oil for the pasta
Instructions
Prepare the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
Sauté the Aromatics:
In a large skillet, heat olive oil over medium heat. Add garlic and onion, sauté until fragrant and translucent (about 2–3 minutes).
Add the Sauce & Wine:
Pour in the crushed tomatoes and white wine. Stir in chili flakes, salt, and pepper. Simmer for 5–7 minutes to let the flavors combine.
Cook the Seafood:
Add mussels and shrimp to the sauce. Cover with a lid and cook for 5–7 minutes, or until the mussels open and the shrimp are pink and cooked through. Discard any mussels that don’t open.
Combine & Garnish:
Add a squeeze of lemon juice if desired. Sprinkle with freshly chopped parsley or cilantro.
Serve:
Plate the cooked pasta and ladle the seafood marinara sauce generously over the top. Serve immediately with crusty bread or a green salad.
Optional Add-ins and Variations
Add scallops or calamari for an even richer seafood medley.
Use pre-made marinara if you’re short on time.
Toss pasta directly in the sauce if you prefer everything combined.
Tips and Shortcuts
Buy cleaned mussels to save time.
Frozen shrimp works great — just thaw and pat dry first.
Use pre-made marinara if you’re short on time.
Spice control: Adjust chili flakes for mild or fiery results.
Add pasta water if the sauce needs thinning or extra silkiness.
Nutrition Information
(Per serving, based on 4 servings)
Calories: ~460 | Protein: ~32g | Carbs: ~42g | Fat: ~16g | Sodium: ~750mg | Fiber: ~3g
Kitchen Equipment Needed
Large pot (for boiling pasta)
Large skillet with lid (for seafood and sauce)
Tongs or pasta spoon
Ladle
Cutting board & knife
Measuring cups/spoons
Recipe Swaps and Variations
Seafood Mix: Add scallops, calamari, or clams for variety.
Vegetarian Version: Skip the seafood and add sautéed mushrooms, olives, or artichokes.
No wine? Use seafood stock, chicken broth, or a splash of lemon juice.
Gluten-free: Use gluten-free pasta or zucchini noodles.
Creamy Option: Add a splash of cream or dollop of mascarpone for a silky finish.
How to Store Leftovers
Refrigerator: Store in an airtight container for up to 2 days.
Reheat gently on the stovetop or microwave in short bursts with a splash of water or broth.
Freezing: Not ideal with shellfish (texture changes), but sauce alone freezes well for up to 2 months.
Food and Drink Pairings
Serve With:
Crusty garlic bread
Light green salad with lemon vinaigrette
Grated parmesan or red pepper flakes on the side
Drink Pairings:
Wine: Dry white wine like Pinot Grigio, Sauvignon Blanc, or Vermentino
Beer: Wheat beer or light lager
Non-Alcoholic: Sparkling water with lemon or iced citrus tea
Frequently Asked Questions:
What makes it “marinara”?
Marinara is a tomato-based sauce made with garlic, onions, and herbs — in this case, elevated with seafood and spice.
Is it very spicy?
Not overly — you control the heat with the amount of chili flakes. Add more if you love a kick!
Can I use pre-cooked shrimp?
Yes, just add them toward the end to avoid overcooking.
What if my mussels don’t open?
Discard any mussels that stay closed after cooking — they’re not safe to eat.
Do I have to serve it over pasta?
Not at all — try it with crusty bread, rice, or over polenta.
How do I know when mussels are cooked?
They’ll open fully when done — discard any that stay closed after cooking.
Can I cook the pasta in the sauce?
You can, but it may thicken the sauce and require extra liquid. It’s best to cook separately for more control.
Why add lemon juice?
It adds brightness and enhances the seafood flavor — especially helpful if the sauce is very rich.
What if my sauce is too watery?
Simmer it uncovered for a few extra minutes to reduce and concentrate the flavors.
Can I double this recipe?
Yes! Just use a larger skillet or cook the seafood in batches to avoid overcrowding.