Pasta alla Pescatora

Pasta alla Pescatora is a vibrant, seafood-packed Italian dish that brings the flavors of the ocean to your plate. This dairy-free recipe features al dente pasta tossed with succulent shrimp, mussels, and fresh herbs in a fragrant tomato sauce.

Ingredients

• Spaghetti - 160 grams
• Olive oil - 3 tablespoons
• Garlic - 3 cloves, minced
• Red chili flakes - 1/2 teaspoon
• Cherry tomatoes - 200 grams, halved
• White wine - 100 ml
• Shrimp - 150 grams, peeled and deveined
• Mussels - 200 grams, cleaned
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. 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.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red chili flakes, and sauté for about 1 minute until fragrant.
3. Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften.
4. Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly.
5. Add the shrimp and mussels to the skillet, cover, and cook for about 5-7 minutes until the mussels open and the shrimp turn pink.
6. Stir in the cooked spaghetti, chopped parsley, lemon juice, salt, and black pepper. Toss everything together until well combined and heated through.
7. Serve immediately, garnished with additional parsley if desired.

Nutrition

• Calories: 550
• Protein: 30 g
• Carbs: 75 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from seafood, promoting heart health.
• Contains antioxidants from tomatoes and garlic, supporting immune function.

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