A fresh, one-pan seafood spaghetti packed with shrimp, mussels, garlic, and white wine—ready in 30 minutes.

Scale

12 oz spaghetti

1/2 lb shrimp, peeled and deveined

1 lb mussels, scrubbed and debearded

4 cloves garlic, thinly sliced

3 tbsp olive oil

1/2 cup dry white wine

1/4 tsp chili flakes (optional)

1/4 cup fresh parsley, chopped

Salt for pasta water

Reserved pasta water

1. Boil spaghetti in salted water until almost al dente. Reserve ½ cup pasta water.

2. Heat olive oil in a pan, sauté garlic and chili flakes until fragrant.

3. Pour in white wine and reduce slightly.

4. Add mussels, cover, and steam 3–4 mins until open. Discard closed ones.

5. Add shrimp and cook until just pink.

6. Add cooked spaghetti to the pan with some pasta water; toss everything together.

7. Finish with parsley and serve hot.

Use bronze-cut pasta for better sauce cling.

Don’t overcook the seafood—shrimp should just turn pink.

Skip the parmesan and finish with lemon zest for a fresher touch.

Keywords: seafood spaghetti, shrimp pasta, mussels