When we lived in Italy, we ate a lot of seafood. It was…the best.
The melon and prosciutto wasn’t too shabby, either. And the pizza was heavenly. Oh, and the gelato! And wine! Yep, it’s a good thing I don’t live in Italy with all of those delicious eats and drinks.
Of course there’s also the pasta…that was always cooked to perfection – a skill I’m still trying to master.
Between just the pasta and the seafood, we were in heaven. Mark and I are similar in that we would choose seafood over meat any day of the week. Of course Italy expanded our seafood repertoire as they commonly serve octopus and squid, along with prawns, scallops, mussels, clams, and fish. It was glorious.
It wasn’t until Mark picked up a bag of seafood medley from CostCo that I realized we’ve been missing the wide variety of seafood in our diets.
But then the bag of seafood sat in our freezer for a solid 3-4 months, untouched. I blanked on what to whip up until Pinterest helped me out with a quick Seafood Pasta meal. Duh!
This meal most definitely takes me back to our days in Italy. Of course I had to up the amount of garlic and added in white wine for more flavor, but the simple flavors and finishing touch of lemon and parsley is the perfect combination of classic ingredients with top-notch flavors.
- 2 Tbsp olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- ⅔ cup dry white wine
- 1 tsp paprika
- ¼ tsp salt and black pepper, to taste
- 2½ cups low-sodium chicken broth
- 1 (28 oz) can petite diced tomatoes
- 10.5 oz uncooked whole wheat spaghetti
- 24 oz raw seafood (shrimp, squid, scallops, mussels, clams, etc)
- handful of parsley, minced
- 1 lemon, cut into wedges
- Heat the olive oil in a large, deep skillet or wok. Once hot, add the onion and cook for 4-5 minutes or until softened. Add garlic and cook 30-60 seconds or until fragrant. Add the wine and simmer until nearly all is cooked off. Increase heat to high and stir in the paprika, salt, pepper, tomatoes, and broth; bring to a boil.
- Reduce heat to medium-low, and stir in the pasta. Cook for 7-9 minutes, stirring occasionally. Add the seafood and cook 3-4 minutes or until cooked. Top with parsley and serve with lemon wedge.