Comida Kraft
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Pasta with Seafood Marinara

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  • In large saucepan add tomato sauce, diced tomatoes, tomato paste, sugar, oregano, basil, diced onion and garlic. Simmer for 20 minutes. If sauce gets very thick, add a little hot water to thin just a bit - it should still drip off the back of a spoon fairly slowly. Add scallops; stir into mixture. Add shrimp; stir into mixture. Add haddock or other whitefish - stir into mixture. Simmer 2 minutes and remove from heat. Let stand 8 minutes. Seafood will continue to cook.
  • At the same time the marinara is simmering: In an 8 qt stockpot, fill to within 3 inches of top with water. On High, bring water to a full rolling boil. Add salt if desired. When water is really rolling, add linguine to boiling water - do not break in half. Stir immediately and continue to stir until the pot comes back to boil and the pasta begins to soften. Turn down to Medium High. Stir pasta occasionally while cooking so it doesn't stick together. Cook until al dente - Approx 10 minutes depending on brand of pasta; strain.
  • Turn back into stockpot. Sprinkle with olive or canola oil and stir the pasta a bit to cover all lightly. Turn onto large serving platter. Serve with generous ladles of the seafood marinara and top with a generous amount of Kraft Parmesan Cheese.


This dish needs a hearty pasta like linguine - Next best substitute is spaghetti or farfalle. If using large scallops, cut in quarters and remove muscle. If using jumbo shrimp, cut in half after shelling. Romano Cheese or Parmesan/Romano Cheese Blend is not recommended for this dish - Romano is a strong flavored cheese and tends to overpower the delicate flavor of the seafood. I usually serve with warm croissant or crispy hot garlic bread.

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