Baked Seafood Spaghetti in Parchment
Spaghetti, shrimp, and mussels steam together in a parchment packet with white wine, garlic, and cherry tomatoes—no cleanup, all flavor. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 34g
Ingredients
- 8 oz spaghetti
- 8 oz large shrimp, peeled and deveined
- 6 oz mussels, scrubbed and debearded
- 1 cup cherry tomatoes, halved
- ½ cup dry white wine
- 3 cloves garlic, minced
Instructions
- 1
Boil spaghetti in salted water until just under al dente, about 7 minutes. Drain and set aside.
- 2
Tear off two large sheets of parchment paper and place on a work surface.
- 3
Divide spaghetti between the two parchment sheets, forming a nest in the center of each.
- 4
Top each nest with half the shrimp, mussels, tomatoes, garlic, oil, salt, and pepper. Divide wine between the two packets.
- 5
Fold each parchment sheet in half over the filling, then fold and crease all three open edges tightly to seal.
- 6
Bake sealed packets on a sheet pan at 400°F for 10 minutes until parchment puffs and seafood is opaque.
Tools you’ll need
- large pot
- sheet pan
- parchment paper
- chef's knife
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