Instant Pot Seafood Marinara Pasta

Instant Pot Seafood Marinara Pasta is an easy recipe anyone can follow to make this classic Italian dish in just 15 minutes. Shrimp, scallops, and muscles are perfectly cooked and served over pasta in a light homemade tomato sauce. Flavorful and kind of fancy, this meal will impress and satisfy.

We’ve got plenty of ways to whip up quick dinners in the Instant Pot. Try this Salmon and Rice recipe, my Instant Pot Mini Meatloaf recipe, or this Instant Pot Jambalaya.

What is Seafood Marinara?

Seafood Marinara is a traditional Italian dinner dish that usually consists of seafood cooked in a tangy tomato sauce. The seafood is cooked in the sauce, allowing the flavors to blend and create a rich and delicious flavor combination.

What can I serve with Seafood Marinara?

Seafood Marinara is a delicious main course and you don’t need to worry about making too many other foods to serve on the side. But this meal can be a special dinner for a date-night in, anniversary, or birthday. So, if you want to dress it up, here are some things you can serve with it:

• Garlic bread
• Crusty artisan bread
• Salad – try caprese, garden, or Caesar
• Roasted veggies
• Bruschetta
• Red wine

What else can I put in Seafood Marinara?

You can actually customize Seafood Marinara and add even more seafood or other flavors. Here are some additional ingredients you can add:

• Clams
• Calamari
• Octopus
• White wine
• Anchovies
• Capers

Ingredients

• 3 tablespoons olive oil, divided
• 1 medium onion, finely chopped
• 28 ounces crushed tomatoes
• 28 ounces crushed fire-roasted tomatoes
• 2 cup water
• 2 cloves garlic, minced
• 1 tablespoon fresh basil, chopped
• 1 tablespoon balsamic vinegar
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes
• 12 ounces gluten-free linguine or regular linguine
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound scallops
• 1/2 pound mussels, scrubbed and debearded

How to Make

STEP ONE: Saute the scallops. Turn the instant pot to saute. Heat 1 tablespoon of olive oil then add the scallops and cook for 2 minutes, turning them over halfway through. Remove and set to the side.

STEP TWO: Saute the onions. Add 1 tablespoon of olive oil to the instant pot then add the diced onions. Cook for 2-3 minutes until translucent.

STEP THREE: Blend the tomatoes and spices. In a medium bowl, stir together both tomatoes (do not drain), water, 1 tablespoon of olive oil, balsamic vinegar, garlic, basil, oregano, salt, pepper, and red pepper flakes.

STEP FOUR: Layer the mixture and pasta. Ladle some of the tomato mixture into the instant pot, enough to fully cover the bottom. Break the linguine noodles in half and place them into the instant pot on top of the sauce. Ladle the remaining sauce over the linguine.

STEP FIVE: Cook. Cook on high pressure for 6 minutes: Do a quick release. Open the lid and stir.

STEP SIX: Add the shrimp and mussels. Add the shrimp and mussels to the pasta and close the lid. Set the Instant pot to high pressure for 1 minute. Do a quick release. Add the scallops to the mixture. Let the mixture sit for 3 to 5 minutes for the sauce to thicken slightly.

Tips and Recipe Notes

• Seafood will always taste best when it is fresh! If you’re using frozen, allow it to come to room temperature in the fridge and use it the same day.
• Clean the seafood thoroughly before cooking. Sometimes seafood contains sand and other debris that should be washed off before eating.
• You can use any tomatoes you want, but if you use a high-quality, flavorful sauce, this recipe will taste much better.
• Don’t overcook this as the seafood can quickly become rubbery.

Ingredient Substitutions:

Tomatoes – You can use canned diced tomatoes instead of crushed tomatoes.

Fire roasted tomatoes – If you don’t have fire-roasted tomatoes, you can use regular canned tomatoes.

Basil – If you don’t have fresh basil, you can use dried basil.

Linguine – You can substitute other types of pasta, such as spaghetti or fettuccine, for the linguine.

Balsamic Vinegar – If you don’t have balsamic vinegar, you can use red wine vinegar instead.

How to Store Leftover Seafood Marinara?

Leftover seafood marinara can be stored in an airtight container in the refrigerator for up to three days.

It’s important to reheat seafood thoroughly. It tends to grow bacteria faster than other meat. Reheat this dish in a saute pan over medium heat until steaming and hot through.

Can I freeze leftover Seafood Marinara?

Yes, leftover Seafood Marinara can be frozen for up to three months. When you’re ready to eat it, thaw the marinara overnight in the refrigerator, then reheat it on the stovetop or in the microwave.

FAQs