Spaghetti with Shrimp and Calamari in a Light Tomato Herb Sauce
This seafood pasta keeps things light and simple: spaghetti tossed with sweet cherry tomatoes, garlic, olive oil, tender shrimp, and calamari finished with fresh herbs. The key is quick cooking and a splash of pasta water so the sauce clings without turning heavy.
Recipe at a glance
- Yield: 4 servings
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
Ingredients
- 12 ounces spaghetti
- 1 tablespoon kosher salt, plus more for the pasta water
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes, optional
- 1 pint cherry tomatoes, halved
- 1/4 cup dry white wine or seafood stock
- 1 pound shrimp, peeled and deveined
- 3/4 pound calamari rings and tentacles, patted dry
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh basil, optional
- 1 tablespoon lemon juice
- Lemon wedges, for serving
Instructions
- Bring a large pot of well-salted water to a boil. Cook the spaghetti until just shy of al dente, usually 1 minute less than the package says. Reserve 1 cup of pasta water, then drain the pasta.
- While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the onion and cook for 3 to 4 minutes, stirring often, until softened and translucent. Stir in the garlic and red pepper flakes, if using, and cook for 30 seconds.
- Add the cherry tomatoes and cook for 3 to 5 minutes, until they start to blister and release juices. Pour in the wine or stock and simmer for 1 minute, scraping up any browned bits from the pan.
- Add the calamari and cook for 1 to 2 minutes, just until it turns opaque and curls slightly. Add the shrimp and cook 2 to 3 minutes more, turning once, until the shrimp are pink and opaque and the calamari is tender. Avoid overcooking; both seafoods should still look moist, not rubbery or dry.
- Add the drained spaghetti, butter, black pepper, and 1/2 cup of the reserved pasta water. Toss well over low heat until the noodles look glossy and the sauce lightly coats them. Add more pasta water a splash at a time if needed.
- Turn off the heat and fold in the parsley, basil if using, and lemon juice. Taste and adjust the salt if needed. Serve right away with lemon wedges.
Tips, serving ideas, and storage
For the best texture, pat the calamari dry before cooking and keep the heat moderate. That helps it sear briefly instead of steaming. If you want a little more body in the sauce, add an extra handful of halved tomatoes near the end and let them soften into the pasta.
Serve this with a crisp green salad and warm crusty bread for soaking up the light tomato sauce. A simple side of sautéed greens also works well if you want to keep dinner balanced and low-fuss.
If you do not have white wine, use seafood stock or water with a squeeze of lemon. Parsley can be swapped for basil, or you can use a mix of both. For a slightly richer finish, add another tablespoon of butter at the end.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or stock, just until warmed through. Seafood pasta is best eaten soon after cooking, since shrimp and calamari can toughen if reheated too aggressively.
