Seafood Pasta al Cartoccio
Spaghetti, shrimp, and mussels steam inside a parchment packet with garlic, white wine, and fresh herbs—no dirty dishes, all the drama. Tear open at the table and let the aroma hit.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 6 oz spaghetti
- 8 oz large shrimp, peeled and deveined
- 6 oz mussels, cleaned and debearded
- 3 count garlic cloves, thinly sliced
- ½ cup dry white wine
- 1 count lemon (zested + juiced)
- 2 tbsp fresh parsley, chopped
- 3 tbsp olive oil
Instructions
- 1
Boil spaghetti in salted water until just shy of al dente, about 2 min under package time. Drain and set aside.
- 2
Tear off two 18-inch sheets of parchment paper. Divide spaghetti, shrimp, and mussels evenly between them.
- 3
Scatter garlic over seafood and pasta. Drizzle wine and olive oil evenly, then season with salt, pepper, and lemon zest.
- 4
Fold each parchment sheet in half, then crimp and fold the edges tightly to seal completely.
- 5
Place packets on a sheet pan and bake at 425°F for 10 minutes until parchment puffs and mussels open.
- 6
Carefully tear open packets at the table, squeeze lemon juice over, finish with parsley, and serve hot.
Tools you’ll need
- large pot
- sheet pan
- parchment paper
- kitchen shears or knife
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