You guys are going to lap up this flavoursome seafood spaghetti dish. It always reminds me of my times at Cannes Film Festival, dining alfresco in the sunshine sat in a bistro overlooking the Cotes D’Azur while enjoying the wonderfully fresh seafood that the Mediterranean is famed for. Pure bliss!
The flavours are so fresh and fragrant, yet it’s so quick and simple to make. Just what we busy parents need in our lives.
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.
The kids love it but it also works as a bit of a (quick) showstopper if you’re entertaining guests and you’ll find it on most Italien restaurant menus too.
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!