Spaghetti with Mussels Scallops and Shrimp
Dive into the irresistible flavors of the ocean with this vibrant Spaghetti with Mussels, Scallops, and Shrimp recipe—a seafood lover's dream! Perfectly cooked al dente spaghetti is tossed in a luscious sauce infused with garlic, crushed red pepper, white wine, and zesty lemon juice, creating the perfect base for tender mussels, golden-seared scallops, and succulent shrimp. The addition of juicy cherry tomatoes and fresh parsley brings an extra layer of brightness and color to this elegant dish, while a touch of butter lends richness to every bite. Ideal for weeknight dinners or special occasions, this recipe is quick to prepare and showcases restaurant-quality sophistication. Serve this Mediterranean-inspired masterpiece with a sprinkle of parsley and a side of crusty bread to soak up every drop of the flavorful sauce! Keywords: seafood pasta, spaghetti with mussels, scallops, shrimp recipes, Mediterranean dinner ideas.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 1 lb mussels
- 8 large scallops
- 8 large shrimp (peeled and deveined)
- 3 tbsp olive oil
- 4 cloves garlic (minced)
- 0.5 tsp crushed red pepper flakes
- 0.5 cup dry white wine
- 1 cup cherry tomatoes (halved)
- 0.25 cup fresh parsley (chopped)
- 2 tbsp butter
- 1 lemon (juiced)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
Clean the mussels by scrubbing the shells and removing any beards. Discard any mussels that are cracked or do not close when tapped.
Pat the scallops dry with a paper towel and lightly season with salt and pepper on both sides.
In a large deep skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the scallops for 2-3 minutes per side until golden brown. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the garlic and crushed red pepper flakes for 30 seconds to release their aroma.
Add the mussels and white wine to the skillet. Cover and cook for 5-7 minutes, shaking the pan occasionally, until the mussels have opened. Discard any mussels that do not open.
Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.
Stir in the cherry tomatoes, parsley, butter, and lemon juice. Allow the sauce to simmer for 2-3 minutes.
Return the cooked spaghetti and seared scallops to the skillet. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
Taste the dish and adjust seasoning with additional salt and black pepper, if necessary.
Serve immediately, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 5635 mg | 245% | |
| Total Carbohydrate | 163.8 g | 60% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 10.7 g | ||
| Protein | 182.6 g | 365% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 457 mg | 35% | |
| Iron | 36.3 mg | 202% | |
| Potassium | 4445 mg | 95% | |
*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.
