Spaghetti with Seafood
Dive into the coastal flavors of this irresistible Spaghetti with Seafood recipe, a vibrant dish brimming with freshness and elegance. Perfectly al dente spaghetti is tossed with a medley of succulent seafood—clams, mussels, shrimp, and squid—simmered in a fragrant garlic and white wine sauce with a touch of spicy red chili flakes. Sweet cherry tomatoes and a burst of fresh parsley bring vibrant color and flavor, while a squeeze of lemon adds zesty brightness to each bite. Ready in just 40 minutes, this restaurant-worthy seafood pasta is ideal for entertaining or elevating your weeknight dinner. Serve hot and enjoy a taste of the Mediterranean right at home! Keywords: spaghetti with seafood, seafood pasta recipe, easy seafood spaghetti, Mediterranean pasta dishes.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 400 g spaghetti
- 4 tbsp extra virgin olive oil
- 4 pieces garlic cloves
- 0.5 tsp red chili flakes
- 120 ml white wine
- 500 g mixed seafood (clams, mussels, shrimp, squid)
- 200 g cherry tomatoes
- 20 g parsley
- 1 tsp salt
- 0.5 tsp black pepper
- 1 piece lemon
Instructions
Begin by bringing a large pot of salted water to a boil and cook the spaghetti according to the package instructions until it's al dente. Drain and set aside, reserving about 1/2 cup of the pasta cooking water.
While the pasta is cooking, heat the olive oil in a large pan over medium heat. Mince the garlic and add it to the pan along with the red chili flakes. Sauté for 1-2 minutes until the garlic is fragrant but not browned.
Add the white wine to the pan and allow it to simmer for about 2 minutes, reducing slightly.
Increase the heat to medium-high and add the mixed seafood to the pan. Stir well and cover the pan with a lid. Let the seafood cook for about 5-6 minutes until the clams and mussels open, and the shrimp turn pink. Discard any shellfish that do not open.
Slice the cherry tomatoes in half and add them to the pan along with the cooked spaghetti. Toss everything together gently to combine.
Add a little reserved pasta water if the sauce needs more liquid. Season with salt and black pepper to taste.
Chop the parsley finely and add it to the pan, tossing it through the spaghetti and seafood mixture.
Squeeze the juice of one lemon over the dish and give it a final toss.
Serve immediately, garnishing with additional parsley if desired.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 894 mg | 39% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 2.9 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 595 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.
