26 August 2011

Sinful Seafood Spaghetti - BeMyOwnChef Recipes

This Recipe is a challenge for all seafood spaghetti lovers out there. One may add other seafood ingredients and bring the challenged out of this sinful dish.


  • 1/2 pound spaghetti
  • 4 tablespoons butter, divided
  • 3 shallots, minced
  • 1 cup diced fresh mushrooms, mix any types you like 
  • 1 cup grape tomatoes, quartered or you may use large tomatoes and dice
  • 3 cloves garlic, minced
  • garlic salt and ground black pepper to taste
  • 1 pound uncooked medium shrimp peeled and sea clams, any white clams you like 
  • 1/4 cup white wine
  • 2 tablespoons fresh lemon juice
  • 2 cups torn fresh spinach leaves
  • 1/2 cup cooking cream milk
  • 1/4 cup shredded Parmesan cheese and Feta cheese


  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the spaghetti, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 12 minutes. Drain; toss with 2 tablespoons of the butter.
  2. Melt the remaining 2 tablespoons butter in a large skillet over medium heat, and cook and stir the shallots and mushrooms until the mushrooms are tender, about 5 minutes. Stir in the grape or dice tomatoes and garlic, season with salt and pepper, and cook and stir until tomatoes are heated through, about 3 minutes. Add the shrimp and clams, and cook until the shrimp just begins to turn pink, stirring occasionally, about 1 minute. 
  3. Stir in the white wine and lemon juice, reduce the heat to medium-low, and simmer until shrimp are opaque and clams starts to open, about 3 minutes. Stir in the spinach and once spinach has wilted, stir in the cream milk and Parmesan / Feta cheese. Simmer until all ingredients are heated through and the sauce is slightly thickened, about 5 minutes. Serve over the cooked spaghetti. Serve 4 - 5 person.

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