Last week I made a lemon, chili, garlic, prawn and pasta dish that was amazing. Tonight I made the same recipe but instead of adding in 10 prawns I used about 500 g of marinara mix. The end result was that the spaghetti had flavour but it was also sort of watered down and didn't have the X factor happening like before. It was disappointing. What went wrong? Was there simply too much water in this cooking process from all of that mixed seafood? The stove I used was struggling to really seriously cook the seafood mix and it appeared to be half steamed compared to the prawns which contained little water and fried up quickly in the pan.
Is marinara just not suitable for this recipe? Everything I see online shows it being thrown together with a tomato and onion base.
Any ideas on how I could have saved the dinner would be appreciated or how I can get it right next time if I choose to use a marinara mix.
Many thanks ... S