Seafood Spaghetti Marinara

This Seafood Spaghetti Marinara is a quick, restaurant-quality pasta dish bursting with Mediterranean flavor. Tender prawns, calamari, and fish are simmered in a garlicky tomato and white wine sauce, coating every strand of spaghetti with rich, ocean-inspired goodness—all ready in under 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 plates

Course: Dinner, Main Course

Cuisine: Italian, Mediterranean

Calories: 420

Ingredients Method Notes

Ingredients

For the Pasta Base

180 g dried spaghetti or any long pasta like linguine or fettuccine
1 tbsp sea salt for boiling pasta water

For the Marinara Sauce

2.5 tbsp olive oil divided use
2 cloves garlic finely minced
0.5 medium onion finely chopped (about ½ cup)
125 ml white wine use a dry wine or replace with broth and lemon juice for alcohol-free version
600 g tomato passata or crushed tomatoes or 2 cups tomato puree + ½ cup water
0.5 tsp sugar balances acidity
salt and freshly ground black pepper to taste
2 tbsp fresh parsley finely chopped, plus extra for garnish

For the Seafood

300 g seafood marinara mix or mix of fish, prawns, and calamari

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

Use fresh or fully thawed seafood for the best flavor and texture. To make it spicy, add red pepper flakes or chili. For a gluten-free option, substitute spaghetti with gluten-free pasta or zucchini noodles. Avoid overcooking the seafood—it should be just opaque and tender. Replace wine with vegetable broth and lemon juice if alcohol-free.