My husband ate this at a restaurant recently so recreated it at home. I’m vegan so have it without the seafood.
I use frozen seafood for this dish but feel free to use fresh. Frozen just keeps the cost down when cooking for two or more and as the seafood is frozen at sea, it is incredibly fresh anyway! Also, any dish that can be made in 15 minutes is a keeper as far as I’m concerned and my grateful friends named this the 15 Minute Seafood Spaghetti & Cherry Tomatoes when I passed on the recipe to them.
You might like to cook it up if you host a dinner party too.
My youngest, Alexander is adventurous with food and while Oliver, my eldest tends to pick out some of the seafood, Xander dives right in!
Seafood spaghetti with cherry tomatoes
- 1 tbsp olive oil
- 2 shallots, finely diced
- 3 cloves of garlic, crushed
- 120g pack frozen seafood mix of prawns, calamri and mussels, defrosted
- Handful of cherry tomatoes, halved
- 200ml good quality white wine (I like to use Pinot Grigio)
- 150g spaghetti, cooked according to the packet instructions
- Handful of parsley, chopped
- Juice of 1 lemon
Heat the olive oil in a large shallow pan and fry off the shallot and garlic until they are soft and fragrant.
Add the seafood, tomatoes and white wine to the pan, cook for around 3-4 minutes.
Add the cooked pasta to the pan and toss it into the seafood.
Serve with the chopped parsley and lemon juice to garnish.
Let me know if you make it, won’t you!