
π Seafood Spaghetti in Tomato Sauce (Shrimp & Mussels)

π Seafood Spaghetti in Tomato Sauce (Shrimp & Mussels)
β±οΈ Prep time: 15 mins
π³ Cook time: 25 mins
π½οΈ Servings: 2–3
π§ Ingredients
For the pasta:
-
200g spaghetti
-
1 tbsp salt (for boiling water)
For the seafood:
-
200g shrimp (peeled & deveined)
-
300g mussels (cleaned, scrubbed)
For the sauce:
-
2 tbsp olive oil
-
4 cloves garlic (minced)
-
1 small onion (finely chopped)
-
1 can (400g) crushed tomatoes
-
2 tbsp tomato paste
-
100 ml white wine (optional but recommended)
-
1 tsp sugar
-
Salt & black pepper (to taste)
-
1/2 tsp chili flakes (optional)
-
1 tsp dried oregano or Italian herbs
Garnish:
-
Fresh parsley (chopped)
-
Parmesan cheese (optional)
π¨π³ Instructions

1. Cook the pasta
-
Bring a large pot of salted water to a boil
-
Add spaghetti and cook until al dente (about 8–10 minutes)
-
Reserve 1/2 cup pasta water, then drain
2. Prepare the seafood
-
Heat 1 tbsp olive oil in a pan
-
Add shrimp → cook 1–2 minutes each side → remove
-
In the same pan, add mussels + splash of water or wine
-
Cover and cook until mussels open (3–5 minutes)
-
Discard unopened mussels
3. Make the tomato sauce
-
In the same pan, add remaining olive oil
-
Sauté garlic + onion until fragrant
-
Add tomato paste → cook 1–2 mins
-
Pour in white wine → let it reduce
-
Add crushed tomatoes, sugar, salt, pepper, chili flakes
-
Simmer for 10–15 minutes until thickened
4. Combine everything
-
Add cooked spaghetti into the sauce
-
Toss well (add pasta water if needed for silky texture)
-
Add shrimp + mussels back into the pan
-
Mix gently to coat everything
5. Serve
-
Plate the pasta
-
Top with fresh parsley
-
Optional: sprinkle Parmesan
-
Serve hot π₯
π‘ Pro Tips (restaurant-level):
-
Use fresh seafood → game changer
-
Don’t overcook shrimp → will get rubbery
-
Add a bit of butter at the end for glossy sauce
-
Use pasta water → helps sauce stick perfectly
π₯ Calories (approx):
~550–650 kcal per serving
π½οΈ Best time to eat:
Lunch / Dinner / Date night
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