15-Min Seafood Spaghetti with Cherry Tomatoes
Spaghetti allo scoglio meets weeknight speed: shrimp, mussels, and clams simmer in a bright white wine and tomato sauce over pasta in one skillet. Ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 34g
Ingredients
- 8 oz spaghetti
- 8 oz shrimp, peeled and deveined
- 8 oz littleneck clams (or mussels)
- 1 cup cherry tomatoes
- ½ cup dry white wine
- 3 cloves garlic cloves, minced
Instructions
- 1
Boil spaghetti in salted water until al dente, about 9 minutes. Reserve 1 cup pasta water before draining.
- 2
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
- 3
Add garlic and cook 30 seconds until fragrant, then add clams and white wine. Cover and cook 3 minutes.
- 4
Add shrimp and cherry tomatoes. Cook uncovered 2 minutes, shaking the pan, until shrimp turn opaque.
- 5
Toss in cooked spaghetti and 0.5 cup pasta water. Stir gently for 1 minute until sauce coats the pasta.
- 6
Discard any unopened clams. Taste and season with salt and pepper. Serve immediately in bowls.
Tools you’ll need
- large pot for boiling pasta
- large skillet (12-inch preferred)
- wooden spoon
- colander
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