Seafood Pasta with Vegetables
A quick and creamy weeknight pasta loaded with seafood, cherry tomatoes, and greens. Ready in about 30 minutes, this one-pan meal is both comforting and bright.
- Total time
- 30 min
- Servings
- 4
- Calories
- 480
- Protein
- 28g
Ingredients
- 8 oz spaghetti
- 12 oz mixed seafood
- 1 cup cherry tomatoes
- 2 cups baby spinach
- ½ cup heavy cream
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tsp salt
Instructions
- 1
Bring a large pot of salted water to a boil. Add the 8 oz spaghetti and cook until al dente, about 9 minutes. Reserve 1 cup pasta water, then drain.
- 2
While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and cook until fragrant, about 1 minute.
- 3
Add 1 cup cherry tomatoes and cook until they start to burst, about 4 minutes. Stir occasionally.
- 4
Add 12 oz mixed seafood and cook until just opaque, about 3-4 minutes. Do not overcook.
- 5
Pour in 1/2 cup heavy cream and 1/2 cup reserved pasta water. Stir and bring to a gentle simmer, about 2 minutes.
- 6
Add 2 cups baby spinach and the drained spaghetti. Toss everything together until spinach wilts and sauce coats the pasta, about 2 minutes. Season with 1 tsp salt (or to taste).
- 7
Serve immediately, topped with fresh herbs if you like.
Tools you’ll need
- Large pot
- Large skillet
- Colander
- Measuring cups
- Knife and cutting board
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