This seafood spaghetti dish brings together tender shrimp, delicate calamari, and perfectly cooked spaghetti, all enveloped in a luscious white wine cream sauce. Ideal for a memorable dinner, it’s infused with the savory essence of garlic, fresh basil, and oregano, then finished with a sprinkle of parsley and a generous layer of Parmesan cheese. Whether you’re hosting guests or treating your family, this recipe offers a comforting and indulgent blend of pasta and seafood flavors. Serve it warm and enjoy the harmony of tastes in every bite.
Seafood Spaghetti is a flavorful and indulgent dish that perfectly marries the tender texture of pasta with the fresh, savory taste of seafood. Ideal for celebrating special moments or elevating a simple weeknight dinner, this recipe delivers a creamy and satisfying experience in every forkful.
INGREDIENTS
- Spaghetti: 8 oz, cooked according to package instructions, drained and set aside.
- Olive oil: 1 tablespoon, used to sauté the seafood.
- Shrimp: 1 cup, peeled and deveined, adding a juicy texture to the dish.
- Calamari rings: 1 cup, tender and perfectly cooked.
- Cherry tomatoes: 1 cup, halved, providing a fresh burst of flavor.
- Garlic: 2 cloves, minced, adding aromatic depth.
- White wine: 1 cup, used to deglaze the pan and enhance the sauce’s flavor.
- Heavy cream: 1 cup, creating a rich and creamy sauce.
- Parmesan cheese: ½ cup, grated, to finish the dish with a savory touch.
- Dried basil: 1 teaspoon, for an aromatic, herbal note.
- Dried oregano: 1 teaspoon, complementing the basil with its robust flavor.
- Salt and pepper: to taste, for seasoning.
- Fresh parsley: Chopped, used as a garnish for a fresh finish.
INSTRUCTIONS
Step 1:
Bring a large pot of salted water to a boil and cook the spaghetti until al dente, following package directions. Drain and set aside.
Step 2:
Heat olive oil in a large skillet over medium heat. Add the shrimp and calamari rings, cooking for 3-4 minutes or until the shrimp turn pink and the calamari become tender. Remove the seafood from the skillet and set aside.
Step 3:
In the same skillet, sauté minced garlic for about 1 minute until fragrant. Add cherry tomatoes and cook until they soften slightly.
Step 4:
Pour in the white wine and simmer for 2 minutes. Stir in the heavy cream, dried basil, and oregano. Let it cook for another 3-4 minutes, allowing the sauce to thicken slightly.
Step 5:
Return the cooked seafood to the skillet. Add the cooked spaghetti and toss to coat evenly with the sauce. Cook for an additional 2 minutes until heated through.
Step 6:
Mix in grated Parmesan cheese and adjust seasoning with salt and pepper. Garnish with freshly chopped parsley and serve immediately.
Serving and Storage Tips
- Serve the seafood spaghetti hot, paired with garlic bread and a chilled glass of white wine for a complete meal.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth to refresh the sauce.
Helpful Notes
- Swap the shrimp for scallops to explore a different seafood flavor.
- For a lighter dish, reduce the heavy cream or replace it with half-and-half or milk.
Pro Tips from Renowned Chefs
- Mario Batali: Use freshly grated Parmesan for the richest, most authentic flavor.
- Gordon Ramsay: Add a pinch of red pepper flakes to give the dish a subtle, spicy kick that elevates its flavor profile.
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