Seafood Spaghetti en Papillote
Spaghetti, shrimp, and scallops steamed in a parchment packet with white wine, garlic, and lemon — the Italian restaurant trick that feels fancy but takes 25 minutes. Open at the table and let the steam escape.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 28g
Ingredients
- 6 oz spaghetti
- 8 oz large shrimp, peeled and deveined
- 6 oz sea scallops
- ½ cup dry white wine
- 1 cup cherry tomatoes, halved
- 1 whole (sliced) lemon
- ¼ cup fresh parsley, chopped
Instructions
- 1
Preheat oven to 400°F. Boil spaghetti in salted water until 1 minute short of al dente, then drain.
- 2
Cut two 15x20-inch sheets of parchment paper. Divide pasta between them, leaving 2 inches clearance on all sides.
- 3
Top each pasta mound with shrimp, scallops, tomato halves, and 2-3 lemon slices. Drizzle each with 0.25 cup wine and pinch salt and pepper.
- 4
Fold parchment in half, then crimp edges tightly in a seal, leaving room for steam to circulate inside.
- 5
Place packets on a baking sheet. Bake until the packets puff slightly and seafood is just opaque, 10–12 minutes.
- 6
Carefully transfer packets to plates. Open at the table, drizzle with olive oil, and scatter fresh parsley on top.
Tools you’ll need
- large pot for boiling pasta
- colander
- parchment paper (two 15x20-inch sheets)
- kitchen scissors or knife
- baking sheet
- oven
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