Shrimp & Scallop Marinara: A Seafood Lover’s Dream

The scent of garlic sizzling in olive oil, mingled with the sweet aroma of tomatoes and the briny whisper of the sea – that’s the essence of my childhood summers. Every year, my family would gather at our small beach house, and my grandfather, a retired fisherman, would whip up his signature seafood marinara. He’d stand at the stove, a weathered smile on his face, stirring the pot with a practiced hand while telling tales of his days on the open water. This recipe isn’t just food; it’s a warm hug of nostalgia, a taste of home, and a tribute to the man who taught me the simple joy of fresh ingredients and shared meals.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Servings: 4-5
• Dietary Type: Pescatarian

Ingredients

• 4 tablespoons olive oil
• 6 cloves garlic, pressed
• 1 can (approximately 28 ounces) Del Monte Fresh Packed Tomatoes seasoned with Basil, Garlic & Oregano
• 1 can (approximately 15 ounces) tomato sauce
• 1 1/2 teaspoons salt
• 1 teaspoon crushed red pepper flakes
• 1 lb angel hair pasta
• 1 lb small shrimp, peeled and deveined
• 1/4 lb bay scallops
• 1 tablespoon chopped fresh parsley
• Freshly shredded Parmesan cheese (optional)

Equipment Needed

• Large saucepan
• Stir-fry skillet or large frying pan
• Pasta pot
• Colander

Instructions

1. In a large saucepan, heat 2 tablespoons of the olive oil over medium heat. Add the pressed garlic.
2. When the garlic starts to sizzle, which should happen quickly (be careful not to burn it!), add the can of Del Monte Fresh Packed Tomatoes seasoned with Basil, Garlic & Oregano.
3. Next, pour in the can of tomato sauce.
4. Season the sauce with salt and crushed red pepper flakes. Adjust the amount of red pepper to your preference – less if you prefer a milder sauce, more if you like a kick.
5. Bring the sauce to a boil, then immediately reduce the heat to low.
6. Simmer the sauce for 30 minutes, stirring occasionally to prevent sticking. This simmering time allows the flavors to meld and deepen, creating a richer marinara.
7. While the sauce is simmering, cook the angel hair pasta according to the package directions. Angel hair cooks quickly, so keep a close eye on it. You want it to be al dente – firm to the bite.
8. Once the pasta is cooked, drain it in a colander. Be sure to reserve about 1/2 cup of the pasta water; you might need it later to adjust the consistency of the sauce.
9. In a stir-fry skillet or large frying pan, heat the remaining 2 tablespoons of olive oil over high heat.
10. Add the shrimp and bay scallops to the hot pan. Spread them out in a single layer as much as possible to ensure even cooking.
11. Cook, stirring frequently, until the shrimp turns pink and the scallops are opaque. This usually takes just a few minutes.
12. Be very careful not to overcook the seafood, as it will become rubbery if overdone. Overcooked scallops are particularly unpleasant, so err on the side of slightly undercooked rather than overcooked. They will continue to cook a bit when added to the sauce.
13. Add the cooked shrimp and scallops to the simmering marinara sauce.
14. Stir in the chopped fresh parsley. The parsley adds a bright, fresh flavor that complements the seafood and tomatoes.
15. Cook for 5 minutes, or until the sauce begins to bubble gently. This final simmer allows the seafood to fully incorporate into the sauce and the flavors to meld together. If the sauce seems too thick, add a little of the reserved pasta water to thin it out.
16. Serve the marinara sauce over the cooked angel hair pasta.
17. Top with freshly shredded Parmesan cheese, if desired. A sprinkle of extra parsley also adds a nice visual touch.

Expert Tips & Tricks

• Garlic Burn Prevention: Keep a close eye on the garlic when sautéing. Burnt garlic will impart a bitter taste to the entire dish. If you notice the garlic browning too quickly, immediately reduce the heat or remove the pan from the burner temporarily.
• Seafood Savvy: Pat the shrimp and scallops dry with paper towels before adding them to the hot pan. This helps them to sear properly and prevents them from steaming, which can make them rubbery.
• Sauce Consistency: If you prefer a thicker sauce, you can simmer it for a longer period, allowing more of the liquid to evaporate. Conversely, if you like a thinner sauce, add a splash of water or vegetable broth.
• Flavor Boost: A pinch of sugar can help to balance the acidity of the tomatoes, especially if they are particularly tart. Add a 1/4 teaspoon of sugar to the sauce while it’s simmering and taste to adjust as needed.
• Pasta Perfection: To prevent the pasta from sticking together after draining, toss it with a drizzle of olive oil.

Serving & Storage Suggestions

Serve the Shrimp & Scallop Marinara immediately after preparation for the best flavor and texture. Garnish with fresh parsley and freshly shredded Parmesan cheese for a more appealing presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the sauce in a saucepan over low heat, stirring occasionally. You may need to add a little water or broth if the sauce has thickened during storage. The pasta can be reheated separately in the microwave or in a pan with a little water.

Freezing is not recommended, as the seafood and pasta can become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	554.6 kcal	N/A
Calories from Fat	125 g	23%
Total Fat	13.9 g	21%
Saturated Fat	2.1 g	10%
Cholesterol	145.8 mg	48%
Sodium	874.8 mg	36%
Total Carbohydrate	70.5 g	23%
Dietary Fiber	3 g	12%
Sugars	1.7 g	6%
Protein	34.4 g	68%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Marinara: For an extra kick, increase the amount of crushed red pepper flakes or add a pinch of cayenne pepper to the sauce.
• Seafood Medley: Add other types of seafood, such as mussels, clams, or calamari, to the marinara. Just be sure to adjust the cooking time accordingly.
• Vegetarian Option: Omit the shrimp and scallops and add some sautéed vegetables, such as zucchini, bell peppers, or mushrooms, for a vegetarian-friendly marinara.
• Gluten-Free: Use gluten-free pasta instead of regular angel hair pasta. There are many high-quality gluten-free pasta options available.
• Creamy Marinara: For a richer, creamier sauce, stir in a dollop of heavy cream or crème fraîche at the end of cooking.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp and scallops?
A: Yes, you can use frozen shrimp and scallops. Be sure to thaw them completely before cooking and pat them dry with paper towels to remove any excess moisture.

Q: Can I use different types of tomatoes?
A: Yes, you can use different types of tomatoes. Diced tomatoes, crushed tomatoes, or even fresh tomatoes can be used in place of the canned tomatoes. Adjust the cooking time accordingly, as fresh tomatoes may require a longer simmering time.

Q: How can I make the sauce less acidic?
A: A pinch of sugar can help to balance the acidity of the tomatoes. You can also add a small amount of baking soda to the sauce. Be careful not to add too much, as it can alter the flavor.

Q: Can I add wine to the sauce?
A: Yes, a splash of dry white wine or red wine can add depth of flavor to the marinara. Add the wine to the saucepan after sautéing the garlic and allow it to simmer for a few minutes before adding the tomatoes.

Q: How do I know when the shrimp and scallops are cooked through?
A: The shrimp should be pink and opaque, and the scallops should be opaque and firm to the touch. Avoid overcooking, as this will make the seafood rubbery.

Final Thoughts

I hope this recipe for Shrimp & Scallop Marinara brings as much joy to your table as it has to mine for generations. It’s a simple yet elegant dish that’s perfect for a weeknight dinner or a special occasion. Don’t be afraid to experiment with the ingredients and adjust the recipe to your own tastes. And most importantly, share it with the people you love. Buon appetito!