These spicy noodles are piled with shrimp, scallops, and mussels, drenched in a piquant seafood sauce, bursting with flavors of the sea, so easy to make!
This post is sponsored by our partner El Yucateco® – thank you for supporting the brands that keep Chili Pepper Madness cooking! I only work with brands whose products I love. All opinions are my own.
Why You'll Love Marisquera Noodles
If you love the classic combination of seafood and pasta, you're going to love this recipe. We toss tender noodles together with your favorite mix of seafood in a fiery sauce that will bring some tingle to your taste buds.
The word "Marisquera" means "Seafood House" in Spanish, which is the inspiration for this dish.
For the piquancy, I'm using El Yucataco "Marisquera Red" habanero hot sauce, essential for that wonderful spice and heat factor we all crave.
El Yucateco has released 6 new sauces in 2023, the first new flavors since 2016, and Marisquera Red is one of them. It's not only great with seafood, but with just about anything!
El Yucateco has been elevating the flavor game since 1968, and this new hot sauce is exactly what we need. Talk about flavor! I'm sure you'll fall in love with it.
Let's talk about how to make marisquera noodles, shall we?
Marisquera Noodles Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Vegetable Oil. For cooking
- Vegetables. Onion, jalapeno peppers, garlic.
- Tomato Paste.
- Seafood Stock. You can use chicken stock or bouillon.
- El Yucateco Marisquera Red Habanero Hot Sauce.
- Orange Juice. Freshly squeezed is best.
- Seasonings. Cumin, Mexican oregano, sea salt and black pepper.
- Noodles. Use fideo, vermicelli, or similar noodles.
- Seafood. I'm using shrimp, sea scallops, and mussels. You can use your favorites.
- For Garnish. Chili flakes, fresh chopped cilantro, fresh squeezed lime juice, extra hot sauce.
How to Make Marisquera Noodles - the Recipe Method
Flavor Base. Cook the onion and jalapenos a few minutes in a hot pan with vegetable oil to soften, then the garlic and tomato paste for a minute or so.
Spicy Sauce. Then, stir in the seafood stock, El Yucateco Marisquera Red Seafood Habanero Hot Sauce, orange juice, and seasonings.
Simmer the sauce for 20-30 minutes to let the flavors develop.
Noodles. Boil your noodles and drain, but reserve some of the starchy pasta cooking water.
Cook the Scallops and Shrimp. While the noodles are boiling, season and sear your scallops and shrimp in a hot pan with oil in batches. It should only take a few minutes.
Cook the Mussels. For the mussels, simmer them about 5 minutes in a pan with the reserved pasta water until they open up.
Finish the Dish. Toss everything together in your pan, warm it through, and serve it up! Don't forget some extra hot sauce!
Boom! Done! Your marisquera noodles are ready to serve. Look at all that seafood! It smells wonderful in here! Are you ready to dig in?
Recipe Tips & Notes
- Customize this dish with any and all of your favorite seafood, like lump crab, fish, clams, or more.
- Want to up the heat factor? Add a few dashes or more of El Yucateco Ghost Pepper & Habanero Hot Sauce. You'll thank me later!
Storage & Leftovers
Leftover marisquera noodles will last up to 3 days in the refrigerator in a tightly sealed container. You can reheat it gently in a pan to enjoy again.
That's it, my friends. I hope you enjoy this marisquera noodles recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Get El Yucateco Hot Sauce!
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Spicy Marisquera Noodles Recipe
- 2 tablespoons vegetable oil divided
- 1 small sweet onion sliced
- 1-2 jalapenos chopped
- 4 cloves garlic chopped
- 2 tablespoons tomato paste
- 2 cups seafood stock or use chicken stock
- 2-3 tablespoons El Yucateco Marisquera Red Seafood Habanero Hot Sauce or more to taste (I used half the bottle!)
- Juice from 1 small orange
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- Salt and pepper to taste
- 12 ounces dried noodles use fideo, vermicelli, or similar noodles
- 1/2 pound shrimp peeled and deveined
- 1/2 pound large scallops
- 1/2 pound mussels scrubbed and debearded
- For Garnish. Chili flakes, fresh chopped cilantro, fresh squeezed lime juice, extra hot sauce
- Heat 1 tablespoon oil in a large pan to medium heat. Add the onion and jalapenos and cook for 5 minutes to soften.
- Add the garlic and tomato paste and cook for 1 minute, stirring.
- Stir in the seafood stock, El Yucateco Marisquera Red Seafood Habanero Hot Sauce, orange juice, Mexican oregano, and salt and pepper. Simmer the sauce for 20-30 minutes to let the flavors develop.
- While the sauce is simmering, boil the noodles in a pot of salted water according to package directions, about 10 minutes.
- Drain the noodles, but reserve 3/4 cup of the starchy pasta cooking water.
- Heat 1 tablespoon vegetable oil in a large pan over medium-high heat. Season the scallops with salt and pepper, then sear the scallops for 1-2 minutes per side or until browned and cooked through. Remove the scallops and set aside onto a plate.
- Season the shrimp with salt and pepper and cook for 3-4 minutes in the pan, or until pink and cooked through. Remove the shrimp to the plate with the scallops.
- Add mussels to the pan with the reserved pasta water, and bring to a simmer. Cover and cook for 4-6 minutes or until mussels open up. Discard any unopened shells.
- Add the shrimp, scallops, and mussels back to the pan along with the marisquera sauce and cooked pasta. Toss to combine and warm through.
- Serve into bowls, garnish, and serve.