Seafood Spaghetti
Dive into the flavors of the ocean with this luxurious Seafood Spaghetti recipe, a perfect blend of fresh Mediterranean ingredients and vibrant aromatics. Featuring tender prawns, succulent mussels, and delicate calamari rings, this dish is infused with the richness of garlic, a touch of red chili heat, and the brightness of dry white wine and lemon juice. Sweet cherry tomatoes create a luscious, light sauce that clings perfectly to al dente spaghetti, while a garnish of fresh parsley adds the final flourish. Ready in just 45 minutes, this elegant seafood pasta is ideal for a special dinner or impressing guests at your next gathering. Keywords: seafood spaghetti recipe, Mediterranean pasta, mussels and prawns spaghetti, best seafood pasta recipes.
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Recipe Information
Ingredients
- 400 grams Spaghetti
- 3 tablespoons Olive oil
- 4 Garlic cloves
- 1 teaspoon Red chili flakes
- 200 grams Cherry tomatoes
- 150 milliliters Dry white wine
- 200 grams Large prawns, peeled and deveined
- 200 grams Mussels, scrubbed and debearded
- 150 grams Calamari rings
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 1 Lemon, juiced
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
While the pasta is cooking, heat the olive oil in a large, wide pan over medium heat.
Thinly slice the garlic cloves. Add the garlic and chili flakes to the pan, sautéing them for about 2 minutes until the garlic is golden and fragrant.
Halve the cherry tomatoes and add them to the pan. Stir occasionally until the tomatoes start to break down and become saucy, about 4 minutes.
Pour in the white wine, bringing the sauce to a simmer. Allow it to reduce slightly for 2-3 minutes.
Add the prawns, mussels, and calamari to the sauce. Cover the pan with a lid and cook for 4-5 minutes, or until the mussels open and prawns turn pink and opaque.
Season the sauce with salt and black pepper. Discard any mussels that do not open.
Add the cooked spaghetti to the pan, tossing everything together to coat the pasta in the sauce. If needed, add some reserved pasta water a little at a time to achieve the desired sauce consistency.
Stir in the chopped parsley and squeeze the juice of one lemon over the pasta.
Serve the seafood spaghetti immediately, garnishing each plate with additional parsley if desired.
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 848 mg | 37% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.5 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 116 mg | 9% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 623 mg | 13% | |
*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.
