Seafood Spaghetti en Cartoccio
Spaghetti, shrimp, and mussels steam inside a parchment packet with white wine, garlic, and lemon—the Italian classic that feels restaurant-worthy but cooks in one skillet. Tear open at the table and watch the aroma bloom.
- Total time
- 28 min
- Servings
- 2
- Calories
- 428
- Protein
- 28g
Ingredients
- 8 oz spaghetti
- 8 oz large shrimp, peeled and deveined
- 6 oz mussels, cleaned and debearded
- ½ cup dry white wine
- 3 cloves garlic, minced
- 1 whole lemon (zested and juiced)
- 1 cup cherry tomatoes, halved
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Preheat oven to 400°F. Boil spaghetti in salted water until just shy of al dente, ~7 minutes. Drain and set aside.
- 2
Tear two large sheets of parchment paper, one per serving. Divide pasta between them, leaving a 3-inch border on each side.
- 3
Top each pasta nest with shrimp, mussels, tomatoes, minced garlic, and lemon zest. Pour 1/4 cup white wine and 1/2 lemon juice over each.
- 4
Fold parchment edges up and over, crimping to seal tight. Transfer packets to a sheet pan and bake until shrimp is pink and mussels open, ~10 minutes.
- 5
Remove from oven. Carefully tear open each packet—steam will escape—and scatter fresh parsley on top.
- 6
Serve immediately in the parchment, or slide onto a plate and drizzle with pan juices.
Tools you’ll need
- large pot for boiling pasta
- sheet pan
- parchment paper
- chef's knife
- colander
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