Seafood Spaghetti is a delicious and satisfying dish that brings together the best of both worlds: tender pasta and succulent seafood. This recipe is perfect for a special occasion or a delightful weeknight dinner, offering a rich and creamy experience with every bite.
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:
- In a large pot of boiling salted water, cook spaghetti according to package instructions until al dente. Drain and set aside.
- Step 2:
- In a large skillet, heat olive oil over medium heat. Add shrimp and calamari rings. Cook until shrimp are pink and calamari are tender, about 3-4 minutes. Remove seafood from skillet and set aside.
- Step 3:
- In the same skillet, add minced garlic and cook for 1 minute until fragrant. Add cherry tomatoes and cook until they start to soften.
- Step 4:
- Pour in white wine and let it simmer for 2 minutes. Stir in heavy cream, dried basil, and dried oregano. Simmer for an additional 3-4 minutes, or until the sauce thickens slightly.
- Step 5:
- Return the cooked seafood to the skillet. Stir in cooked spaghetti and toss to combine. Cook for 2 minutes, or until everything is heated through.
- Step 6:
- Stir in grated Parmesan cheese and season with salt and pepper to taste. Garnish with fresh parsley before serving.
Serving and Storage Tips
- Serve hot with a side of garlic bread and a glass of white wine.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Helpful Notes
- Substitute the shrimp with scallops for a different seafood twist.
- If you prefer a lighter sauce, reduce the amount of heavy cream.
Tips from Well-Known Chefs
- Chef Mario Batali recommends using freshly grated Parmesan for the best flavor.
- Gordon Ramsay suggests adding a pinch of red pepper flakes for a spicy kick.