If you’re craving a restaurant-quality pasta dish that bursts with the flavors of the ocean, this Seafood Spaghetti Marinara is the one to make. Tender prawns, calamari, and fish are gently simmered in a garlicky tomato-wine sauce, coating every strand of spaghetti in pure Mediterranean magic.
Perfect for busy weeknights or special dinners, this recipe delivers elegance and comfort in one irresistible bowl — all in under 30 minutes.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Bursting with flavor – The combination of fresh seafood, garlic, and tomato creates a bright, savory sauce that’s simply addictive.
- Quick and easy – Ready in about 30 minutes from start to finish — ideal for weeknight dinners.
- Restaurant quality at home – Impress guests without the fuss or price tag.
- Perfect balance – A light, fresh sauce that lets the seafood shine instead of being overpowered by heaviness.
- Customizable – Works beautifully with your favorite seafood mix or even all prawns.
This Seafood Spaghetti Marinara stands out for its simplicity and authentic coastal flavor — a true Italian classic made achievable for any home cook.
Ingredients Needed
For the Pasta Base
- 6 oz (180 g) dried spaghetti (or any long pasta such as linguine or fettuccine)
- 1 tablespoon sea salt (for boiling water)
For the Marinara Sauce
- 2 ½ tablespoons olive oil, divided
- 2 garlic cloves, finely minced
- ½ onion, finely chopped (about ½ cup)
- ½ cup white wine – use a dry one you’d enjoy drinking
- 2 cups tomato passata or puree (or 20 oz / 600 g crushed tomatoes + ½ cup water)
- ½ teaspoon sugar – balances the acidity of the tomatoes
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, finely chopped
For the Seafood
- 10 oz (300 g) seafood marinara mix (or a combination of fish, prawns, and calamari)
Tip: Choose high-quality, fresh or frozen seafood for the best flavor and texture.
How to Make Seafood Spaghetti Marinara
Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package directions, but reduce the cooking time by 1 minute — this ensures the pasta will finish cooking in the sauce later. Reserve about 1 mug of the starchy pasta water before draining.
Step 2: Prepare the Seafood
Separate your seafood mix based on cooking time:
- Fish fillets & large prawns take longest.
- Small prawns cook faster.
- Calamari cooks quickest.
Heat 1 ½ tablespoons of olive oil in a large skillet over high heat. Add the fish and large prawns first; sauté for about 30 seconds. Add the smaller prawns and cook another 30 seconds. Finally, add the calamari and cook for 1 minute, just until opaque. Quickly transfer all seafood to a bowl — don’t overcook, as it will continue cooking in the sauce.
Step 3: Build the Sauce
Reduce heat to medium-high. Add the remaining tablespoon of olive oil, then sauté garlic and onion for 3 minutes, or until fragrant and translucent. This step builds the aromatic base for your sauce.
Pour in the white wine, stirring to deglaze the pan and scrape up any flavorful brown bits. Let it simmer for 1 minute until the alcohol smell fades.
Step 4: Simmer the Marinara
Add tomato passata, sugar, and a pinch of salt and pepper. Bring to a gentle simmer and cook for about 2–3 minutes, or until slightly thickened and glossy. Taste and adjust seasoning as needed.
Step 5: Combine Everything
Add the drained pasta, seafood, and about ½ cup of the reserved pasta water into the skillet. Toss everything gently for 1–2 minutes, until the sauce clings to each strand and the seafood is fully coated.
If the sauce feels too thick, splash in a little more pasta water. The goal is a silky, light consistency that coats the spaghetti beautifully.
Step 6: Garnish and Serve
Remove from heat and sprinkle with freshly chopped parsley. Serve immediately with lemon wedges on the side for a bright finish.
Optional: A light dusting of Parmesan cheese adds richness, though purists prefer it without!
Serving and Storage Tips
- Serve hot in warmed bowls, topped with extra parsley and a drizzle of good olive oil.
- Side ideas: Garlic bread, green salad, or a crisp white wine like Pinot Grigio pair perfectly.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat: Gently reheat in a skillet over low heat with a splash of water to loosen the sauce — avoid microwaving to keep the seafood tender.
Helpful Notes
- Seafood freshness matters: Always pat seafood dry before cooking for better searing.
- Make it spicy: Add a pinch of red pepper flakes or chopped chili for a fiery kick.
- Gluten-free option: Use gluten-free spaghetti or zucchini noodles.
- Wine substitute: Replace white wine with fish stock or vegetable broth if you prefer alcohol-free.
- Meal prep tip: You can make the tomato base a day ahead; just reheat and add seafood before serving.
Seafood Spaghetti Marinara
Ingredients
Method
- Step 1 – Cook the Pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions, reducing cooking time by 1 minute. Reserve 1 mug of pasta water, then drain.
- Step 2 – Prepare the Seafood: Heat 1 ½ tbsp olive oil in a large skillet over high heat. Sauté fish and large prawns for 30 seconds, then add smaller prawns and cook 30 seconds more. Add calamari and cook for 1 minute, just until opaque. Transfer to a bowl and set aside.
- Step 3 – Build the Sauce: Lower heat to medium-high. Add remaining olive oil, then sauté garlic and onion for 3 minutes until fragrant and soft. Pour in wine (or broth) to deglaze, scraping up brown bits. Simmer for 1 minute until reduced.
- Step 4 – Simmer the Marinara: Stir in tomato passata, sugar, salt, and pepper. Simmer for 2–3 minutes until slightly thickened and glossy. Adjust seasoning as needed.
- Step 5 – Combine Everything: Add drained pasta, seafood, and about ½ cup reserved pasta water to the skillet. Toss gently for 1–2 minutes until the sauce coats the spaghetti evenly. Add more pasta water if needed for a silky consistency.
- Step 6 – Garnish and Serve: Remove from heat and sprinkle with chopped parsley. Serve immediately with lemon wedges. Optional: top with a light dusting of Parmesan cheese.
Notes
Conclusion
This Seafood Spaghetti Marinara is a show-stopping yet effortless meal that brings the taste of Italy to your table. With its fresh seafood, aromatic garlic, and rich tomato-wine sauce, it’s the kind of dish that satisfies every craving — elegant enough for guests, yet easy enough for any night of the week.
If you try this recipe, please leave a comment and a star rating below!
We’d love to hear how you made it your own — did you try adding chili flakes or a squeeze of lemon?
Don’t forget to share your creation on Pinterest or Facebook so more seafood lovers can enjoy it too!
Frequently Asked Questions (FAQ)
Can I use frozen seafood for this recipe?
Yes! Frozen seafood works perfectly — just thaw it completely and pat dry before cooking to prevent excess water from diluting the sauce.
What can I use instead of white wine?
You can replace white wine with fish or vegetable broth for a non-alcoholic version. Add a small squeeze of lemon juice for brightness.
Is this recipe freezer-friendly?
The sauce itself can be frozen for up to 2 months, but seafood tends to become rubbery after freezing. For best results, cook the seafood fresh when reheating the sauce.
Why did my sauce turn watery?
This can happen if the seafood releases too much liquid. Make sure your pan is hot before adding it and avoid overcooking. Also, don’t skip the step of reducing the sauce before combining everything.
Can I use a different type of pasta?
Absolutely. Linguine, fettuccine, or even angel hair pasta all work beautifully with the marinara sauce.