Ever feel like having something fancier than just take out for Friday night? When I feel like having something more exotic without putting a significant amount of time in the kitchen, I turn to my pasta dishes. Besides the traditional meatball marinara, ever considered a seafood marinara? If you’re not a big fan of squid, shrimp also works great with this recipe. This is a personal recipe that I’ve used for many years. I recall the day I first tested this recipe was when my parents had a few leftover pre-cut calamari rings in the freezer and didn’t have any inspiration for a recipe. Since that day I’ve revamped this recipe to create a more flavorful sauce base for the pasta.
One of my favorite elements about seafood pasta is the incredible flavor that comes from seafood mixed with a rich tomato or cream base that just melts in your mouth. I love the mix of texture I get with squid as well that can’t be found with traditional meatball marinaras. The ingredients are incredibly simple and I whipped up this dish in under 30 minutes without finishing the latest episode of Kobra Kai on Netflix.
Prep time: 10 minutes
Cook time: 20 minutes
Makes 2 servings
400 mL Marinara sauce
2 medium sized frozen/pre-processed squids (8 inches length) or 2 servings of peeled uncooked shrimp (20 medium sized shrimp)
3 cloves garlic
½ yellow or white onion
1 tbsp mayo
½ tbsp unsalted butter
1.5 cup of uncooked pasta (1 serving)
4 cups water
1 tbsp coarsely chopped cilantro or parsley
2 strips bacon
2 tbsp olive oil or vegetable oil
1 tbsp white wine or cooking wine
Salt/pepper to taste
- Add 4 cups of water to a stock pot and boil water under high heat
- When water is boiling, add 1.5 cup of uncooked pasta and turn heat to high. Cook for 20 minutes.
- Clean squid under running water and remove innards if unprocessed. If frozen, ensure squid is fully thawed.
- Pat squid dry with paper towel and chop into 1 cm sized uniform rings as shown in image.
- Add 2 slices of bacon to the frying pan and cook until bacon is golden brown and set aside, drain excess oil/fat if desired. Once cool, cut bacon into coarse bits.
- Finely mince garlic.
- Heat frying pan to medium-high heat and add 2 tbsp olive oil or vegetable oil to pan. Add onions to pan and stir fry until slightly charred.
- Add squid into frying pan and close lid to cook for 3 minutes.
- Add marinara sauce, course bacon bits, mayo, butter, garlic, salt/pepper to taste, cooking wine/white wine and allow it to simmer under low-medium heat until pasta is ready to serve.
- Cook pasta for 20 minutes or until au dente and plate on a large dish.
- Add marinara sauce with squid over cooked pasta, mix and serve!