- Nut free
- Peanut free
- Sesame free
- Soy free
- No added sugar
- High in dietary fibre
- High in protein
There are hundreds of pasta sauce recipes. But for an impressive dish that’s extra delicious, creamy seafood marinara stands out from the crowd.
- Serves6
- Cook time20 minutes
- Prep time10 minutes
Ingredients
- 375g fettuccine
- 1 tbs olive oil
- 1 fennel, thinly sliced, fronds reserved
- 1 shallot, finely chopped
- 4 garlic cloves, crushed
- 1/2 tsp fennel seeds, bruised
- 1/2 cup (125ml) dry white wine
- 1 lemon, zested, juiced
- 300ml thickened cream
- 1/2 cup coarsely chopped flat-leaf parsley
- 1/4 cup finely chopped chives
- 200g skinless firm white fish fillet, coarsely chopped
- 200g skinless salmon fillet, coarsely chopped
- 250g peeled raw prawns
- 500g blue mussels
- Flat-leaf parsley leaves, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the pasta following packet directions or until al dente. Drain, reserving 3/4 cup (185ml) cooking water.
Step 2
Meanwhile, heat the oil in a large saucepan over medium-high heat. Cook the fennel, shallot, garlic and fennel seeds, stirring, for 4-5 mins or until shallot is soft but not coloured. Add the wine to the pan and simmer for 5 mins or until reduced by half.
Step 3
Add the lemon zest, lemon juice, cream and reserved pasta water to the pan. Bring to a simmer. Season. Stir in the parsley and chives. Add the white fish, salmon, prawn and mussels. Cover and cook, stirring occasionally, for 10 mins, or until the fish is just cooked through and the mussels open (discard any unopened mussels).
Step 4
Divide the pasta among serving plates. Top with seafood and sauce. Serve sprinkled with fennel fronds and parsley.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Creamy seafood marinara is best eaten on the day it’s prepared. Store any leftover fettuccine marinara in an airtight container in the fridge for up to 1 day.
Ingredient tip: You can substitute spaghetti or pappardelle for fettuccini.
Creamy seafood marinara recipe
A classic seafood marinara recipe is deceptively basic. Originating in Italy, it’s a marriage of mixed seafood and passata creating a tasty and hearty pasta dish. A creamy garlic marinara sauce offers a different take. Its luscious richness makes for a deliciously satisfying and very special meal, whether it’s for lunch or dinner, a weeknight family meal or entertaining friends. Even better, it’s ready to serve and on the table in 30 minutes!
Essential ingredients for creamy seafood marinara
As the recipe name suggests, cream – specifically thickened cream – is essential, but so is seafood. Our recipe uses white fish, salmon, prawns and mussels, giving a mix of textures and subtly different flavours. Fennel, white wine and lemon juice each add a pleasing element of complexity, while chives and parsley offer a lively freshness. And because it is an Italian sauce, garlic also rests comfortably in the mix.
How to choose the best pasta for creamy marinara
This creamy marinara recipe calls for either fettuccine or pappardelle. Fettuccine, the flat ribbon pasta, winds around the fork generously and holds the sauce well. If you’re not familiar with it, pappardelle is flat and broad and wider than fettuccine. It is also generally slightly thicker, making it a little more robust. Both varieties of pasta are perfect for this recipe.
How to serve our seafood marinara recipe
This creamy fettuccine marinara recipe is quick and easy to make. A big serving bowl of creamy garlic seafood marinara will have a starring role at a Sunday lunch to be enjoyed with your family. Try using pappardelle for its rustic heartiness and serve it with a leafy green salad with a light balsamic dressing and lots of crusty fresh bread. This is also the perfect dish to serve at a dinner party with friends using fettuccine and served with a quick and easy Italian-style chopped salad – it looks spectacular and is full of colour and crunch. It takes just minutes to prepare as well.
Love this recipe?
If you’re inspired by seafood pasta and this creamy marinara sauce, we have some great recipes for you to try. For a quick and easy Italian-style weeknight dinner ready in just 20 minutes, serve up this hearty spaghetti marinara. Packed with rich tomato and fresh parsley, it's an easy way to impress friends and family. Another speedy wonder is this fast garlic prawn fettuccine recipe. Using just five ingredients, it's an easy yet delicious meal. And for an even quicker pasta dish ready in just 15 minutes, try our super tasty tuna, caper and olive linguine recipe.
FAQs
Creamy seafood marinara
- Serves6
- Cook time20 minutes
- Prep time10 minutes
Ingredients
- 375g fettuccine
- 1 tbs olive oil
- 1 fennel, thinly sliced, fronds reserved
- 1 shallot, finely chopped
- 4 garlic cloves, crushed
- 1/2 tsp fennel seeds, bruised
- 1/2 cup (125ml) dry white wine
- 1 lemon, zested, juiced
- 300ml thickened cream
- 1/2 cup coarsely chopped flat-leaf parsley
- 1/4 cup finely chopped chives
- 200g skinless firm white fish fillet, coarsely chopped
- 200g skinless salmon fillet, coarsely chopped
- 250g peeled raw prawns
- 500g blue mussels
- Flat-leaf parsley leaves, to serve
Description
There are hundreds of pasta sauce recipes. But for an impressive dish that’s extra delicious, creamy seafood marinara stands out from the crowd.
Method
Step 1
Cook the pasta following packet directions or until al dente. Drain, reserving 3/4 cup (185ml) cooking water.
Step 2
Meanwhile, heat the oil in a large saucepan over medium-high heat. Cook the fennel, shallot, garlic and fennel seeds, stirring, for 4-5 mins or until shallot is soft but not coloured. Add the wine to the pan and simmer for 5 mins or until reduced by half.
Step 3
Add the lemon zest, lemon juice, cream and reserved pasta water to the pan. Bring to a simmer. Season. Stir in the parsley and chives. Add the white fish, salmon, prawn and mussels. Cover and cook, stirring occasionally, for 10 mins, or until the fish is just cooked through and the mussels open (discard any unopened mussels).
Step 4
Divide the pasta among serving plates. Top with seafood and sauce. Serve sprinkled with fennel fronds and parsley.