Spaghetti allo Scoglio with Grilled Shrimp
Fresh seafood pasta with clams, mussels, and grilled shrimp in a bright tomato-white wine sauce, finished with a squeeze of lemon. Restaurant-quality weeknight dinner in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 542
- Protein
- 38g
Ingredients
- 8 oz spaghetti
- 6 oz large shrimp, peeled and deveined
- 8 count littleneck clams
- 8 count mussels, cleaned and debearded
- 1 cup canned crushed tomatoes
- ½ cup dry white wine
- 1 whole lemon
Instructions
- 1
Thread shrimp onto 2 skewers. Season with salt and pepper. Set a grill pan or skillet over high heat until smoking.
- 2
Grill shrimp skewers 2 minutes per side until edges curl and turn opaque. Transfer to a plate.
- 3
Boil salted water in a large pot. Add spaghetti and cook until al dente. Reserve 1 cup pasta water, then drain.
- 4
In a large skillet, heat olive oil and minced garlic over medium heat until fragrant, about 30 seconds.
- 5
Pour in wine and crushed tomatoes. Bring to a simmer and add clams and mussels, stirring once.
- 6
When shells open (discard any that don't), add cooked pasta and 0.5 cup pasta water, tossing gently until silky.
- 7
Slide shrimp skewers off the spikes onto the pasta. Serve immediately with lemon wedges.
Tools you’ll need
- large pot
- grill pan or 12-inch skillet
- large skillet (10-12 inches)
- tongs
- wooden spoon
- 2 bamboo skewers
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