Seafairers Spaghetti
Dive into the vibrant flavors of the ocean with Seafairers Spaghetti, a mouthwatering seafood pasta recipe that brings the taste of the Mediterranean straight to your table. Perfectly al dente spaghetti is coated in a rich, garlicky tomato and white wine sauce, infused with the heat of red chili flakes. The medley of tender shrimp, briny mussels, and delicate squid rings adds a luxurious, ocean-fresh element to every bite. Finished with a sprinkle of fresh parsley, zesty lemon, and a touch of silky olive oil, this dish is as elegant as it is easy to prepare. Ready in under 45 minutes, Seafairers Spaghetti is a sophisticated yet approachable meal that's perfect for dinner parties or a memorable weeknight treat. Keywords: seafood spaghetti recipe, Mediterranean pasta, easy seafood dinner, shrimp and mussels pasta, squid pasta recipe.
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Recipe Information
Ingredients
- 400 g spaghetti
- 3 tbsp olive oil
- 4 garlic cloves
- 1 tsp red chili flakes
- 400 g canned diced tomatoes
- 100 ml dry white wine
- 300 g large shrimp, peeled and deveined
- 300 g mussels, cleaned and debearded
- 200 g squid, sliced into rings
- 3 tbsp parsley, finely chopped
- 1 lemon, zested and juiced
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest and set spaghetti aside.
While the pasta is cooking, heat olive oil in a large, deep skillet over medium heat. Add minced garlic and red chili flakes, cooking for 1-2 minutes until the garlic is fragrant but not browned.
Pour the white wine into the skillet and let it simmer for 2 minutes, allowing the alcohol to evaporate.
Add the canned diced tomatoes to the skillet and stir to combine. Season with salt and black pepper. Let the mixture cook for 5-7 minutes until the sauce slightly thickens.
Increase the heat to medium-high. Add the mussels to the skillet, cover with a lid, and cook for 2-3 minutes or until the mussels begin to open.
Add the shrimp and squid rings to the skillet. Stir gently and cook for an additional 3-4 minutes until the shrimp turn pink and the squid is tender. Discard any mussels that do not open.
Reduce the heat to low and stir in the cooked spaghetti. Toss well to coat the pasta in the sauce. If the mixture seems dry, add reserved pasta water a few tablespoons at a time until the desired consistency is reached.
Sprinkle the chopped parsley, lemon zest, and a squeeze of fresh lemon juice over the dish. Toss again to evenly distribute the flavors.
Serve immediately in warmed bowls with extra parsley and a lemon wedge on the side for garnish if desired.
Nutrition Facts
Calories |
2331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 1210 mg | 403% | |
| Sodium | 5147 mg | 224% | |
| Total Carbohydrate | 180.4 g | 66% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 18.0 g | ||
| Protein | 208.5 g | 417% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 760 mg | 58% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 3781 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
