Description
A crowd-pleasing seafood pasta dish featuring scallops, prawns, and mussels, perfect for any occasion.
Ingredients
Scale
- 8 ounces of spaghetti or fettuccine
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup scallops
- 1 cup prawns, peeled and deveined
- 1 cup mussels, cleaned and debearded
- 1/2 cup white wine (or chicken broth)
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- A squeeze of lemon juice
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving a little pasta water for later.
- Sauté the garlic in a large skillet with olive oil over medium heat until fragrant, being careful not to let it brown.
- Add the scallops and prawns. Cook until the prawns turn pink and the scallops are golden brown, about 3-4 minutes. Then, add the mussels and white wine (or broth). Cover and let the mussels steam for about 3-5 minutes until they open up.
- Combine everything by stirring in the halved cherry tomatoes. Season with salt, pepper, and a splash of the reserved pasta water if needed. Finally, add in the cooked pasta and toss until well combined.
- Serve the pasta, garnished with fresh parsley and a squeeze of lemon juice.
Notes
Using frozen seafood can save time; just ensure to thaw before cooking. This dish is excellent for leftovers; store in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Keywords: seafood pasta, scallops, prawns, mussels, quick dinner, Italian recipe