There’s something so wonderfully indulgent about a bowl of Simple Seafood Spaghetti. It’s the kind of dish that feels luxurious yet is surprisingly easy to throw together, making it perfect for both a casual weeknight dinner and a special occasion. With a medley of mussels, large shrimp, clams, and small prawns swimming in a rich white wine and cream sauce, this dish is all about fresh flavours, silky textures, and a touch of elegance.
One of the best things about this simple seafood spaghetti recipe is its versatility. If you don’t have mussels, swap them for squid rings. Prefer a meatier bite? Add chunks of firm white fish like cod or monkfish. Love a bit of spice? A pinch of chilli flakes will bring a gentle heat that works beautifully with the creaminess of the sauce. The key is to use the freshest seafood you can find—after all, that’s what makes this dish shine.
The white wine and cream sauce is where all the magic happens. It’s light yet lusciously creamy, with a depth of flavour that comes from a good splash of dry white wine. The wine lifts the dish with a gentle acidity, cutting through the richness of the cream, while the seafood releases its natural sweetness into the sauce. A little garlic, a hint of lemon, and a sprinkling of fresh herbs like parsley or chives bring everything together beautifully.
This spaghetti is a joy to eat just as it is, but if you want to round out the meal, there are plenty of delicious accompaniments. A simple side salad with peppery rocket and shaved Parmesan makes a fresh contrast to the creamy sauce. A basket of warm, crusty bread—especially something like a rustic sourdough or a classic baguette—is essential for mopping up every last drop of that wonderful sauce. And if you’re serving this for guests, a chilled glass of the same white wine you used in the sauce makes the perfect pairing.
What’s great about this dish is that it can be as relaxed or as refined as you want it to be. Whether you’re cooking for a cosy night in or impressing friends over dinner, Simple Seafood Spaghetti always delivers. So, grab your favourite seafood, pour yourself a glass of wine, and enjoy the beauty of a dish that brings the taste of the ocean straight to your plate.
Simple Seafood Spaghetti
Ingredients
- 300 g spaghetti
- 200 g mussels cleaned and de-bearded
- 200 g large shrimp
- 150 g clams cleaned
- 100 g prawns small peeled
- 3 tbsp olive oil
- 3 cloves garlic minced
- 1 medium shallot finely chopped
- 150 ml dry white wine
- 200 ml double cream
- 1 tsp chilli flakes
- 1 large lemon zest only
- salt to taste
- black pepper to taste
- fresh parsley chopped
- 75 g Parmesan grated
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.300 g spaghetti
- In a large pan, heat the olive oil over medium heat. Add the garlic and shallot, cooking until fragrant and softened.3 tbsp olive oil, 3 cloves garlic, 1 medium shallot
- Pour in the white wine and let it simmer for 2 minutes, allowing the alcohol to cook off.150 ml dry white wine
- Add the mussels, clams, shrimp and prawns to the pan, cover, and cook for about 5 minutes until the shellfish open and the shrimp turn pink. Discard any unopened shells.200 g mussels, 200 g large shrimp, 150 g clams, 100 g prawns
- Lower the heat and stir in the double cream, lemon zest and chilli flakes if using. Simmer for another 2 minutes.200 ml double cream, 1 large lemon, 1 tsp chilli flakes
- Toss in the cooked spaghetti, adding a little reserved pasta water if needed to loosen the sauce.
- Season with salt and black pepper to taste, then stir through the fresh parsley.salt, black pepper, fresh parsley
- Serve immediately with a sprinkle of Parmesan if desired and a side of crusty bread.75 g Parmesan
Notes
Nutrition
16 comments
It felt like a restaurant-quality dish but was surprisingly easy to make. Will definitely be making this again
I didn’t have mussels or clams, so I used squid and chunks of cod instead. It worked really well! The sauce was rich and creamy without being too overpowering.
I used crab, clams and prawn and it was divine. So easy to make and everyone enjoyed it.
Served it with garlic bread—amazing.
The sauce had the perfect balance of richness from the cream and freshness from the lemon zest. I added a pinch of chilli flakes for a bit of heat, and it worked beautifully.
The combination of mussels, shrimp, and clams was perfect, and the sauce coated the spaghetti beautifully.
The seafood was beautifully tender, and the sauce was rich but not too heavy. This will be my go-to seafood pasta from now on.
The seafood was so fresh, and the creamy sauce was just the right consistency. Served with warm sourdough bread—couldn’t get enough of it.
This dish was so comforting and indulgent but in a good way.
The flavours were incredible, and the seafood was perfectly cooked.
I love seafood pasta, and this is one of the best I’ve ever made at home.
The seafood was tender, and the white wine and cream sauce was so flavourful.
I did find that the sauce dried up a little too quickly, so next time I’ll reserve extra pasta water to loosen it up.
The white wine gave the sauce such a nice depth of flavour. I paired it with a crisp salad and a glass of Sauvignon Blanc—perfect combination.
A great base recipe to experiment with.
This dish looks and tastes fancy, but it’s so simple to prepare.