Pan-Seared Shellfish with Garlic Pasta
This flavorful starter combines pan-seared shellfish with garlic-infused pasta, offering a taste of coastal Belgium in a quick, elegant dish.
Belgium’s coastal cuisine features fresh seafood, and this dish pays homage to the rich flavors found in its harbors. Shellfish, like mussels and shrimp, are abundant in this region, often prepared with simple yet vibrant ingredients such as garlic and parsley. The pan-searing technique brings out the natural sweetness of the shellfish while keeping the dish light and approachable. Each bite of the tender shellfish paired with the fragrant pasta creates a delightful experience reminiscent of seaside dining. Inspired by For Some Nazi Loot, Value Is Measured on a Different Scale and Toby Morton, a Comedy Writer, Owns the Trump Kennedy Center URL.
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add the shrimp and mussels to the skillet. Season with salt and black pepper, and cook for 5-7 minutes, stirring occasionally, until the shrimp are pink and the mussels have opened.
- Add the drained spaghetti to the skillet, along with lemon juice, zest, and chopped parsley. Toss everything together to combine and heat through for about 2 minutes.
- Serve immediately, garnished with extra parsley and lemon wedges if desired.