Spaghetti Al Cartoccio — Seafood in Parchment
Pasta and mixed seafood steam together in a parchment packet with garlic, white wine, and a squeeze of lemon — the classic Italian way. Tear open at the table for pure theatre and zero cleanup.
- Total time
- 28 min
- Servings
- 2
- Calories
- 480
- Protein
- 34g
Ingredients
- 6 oz spaghetti
- 12 oz mixed seafood (shrimp, scallops, white fish), roughly 1-inch pieces
- 4 clove garlic cloves, minced
- ½ cup dry white wine
- 1 cup cherry tomatoes, halved
- 3 tbsp fresh parsley, chopped
- 1 whole lemon (zested + juiced)
Instructions
- 1
Preheat oven to 400°F. Boil spaghetti in salted water until just under al dente, about 8 minutes. Drain.
- 2
Tear two large sheets of parchment paper, each about 16 inches. Divide cooked pasta between both, leaving room at edges.
- 3
Top each pasta pile with half the seafood, garlic, tomatoes, and parsley. Pour 1/4 cup wine over each. Season with salt and pepper.
- 4
Fold parchment edges up and seal by crimping tightly so steam stays trapped inside. Place both packets on a baking sheet.
- 5
Bake for 8–10 minutes until packets puff with steam and fish is opaque inside. Open carefully — steam will be very hot.
- 6
Transfer packets to bowls or plates. Drizzle with lemon juice, add lemon zest, and serve immediately.
Tools you’ll need
- large pot for boiling
- colander
- parchment paper
- baking sheet
- knife for mincing and chopping
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
