Photo: Eaters Collective
Spaghetti with Mixed Seafood
12 ingredients
Serves 4.
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When cooking with shrimp and crab, save the shells to use in fish stock. Store the shells in an airtight container in the freezer for up to 1 month.
Estimated Nutrition (whole recipe, rough)
263
Calories
25g
Protein
14g
Fat
5g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/3 cup olive oil
- 3 large garlic cloves, thinly sliced
- 1 large shallot, minced
- 1/4 tsp. red pepper flakes
- 1/2 lb. large shrimp, peeled and deveined, tails intact
- 1/2 cup dry white wine
- 1/2 lb. small clams such as littleneck or Manila, scrubbed
- 1/2 lb. mussels, scrubbed and debearded if necessary
- 1/2 lb. fresh-cooked lump crabmeat, picked over for shell fragments
- 2 Tbs. salt
- 1 lb. spaghetti or linguine
- 1/3 cup minced fresh basil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes