Seafood Spaghetti

MAKES: 8 servings
CRISPY RATING: A recipe we've had a long time, made a touch more point friendly, though it's still a bit of a splurge

  • 12 ounces spaghetti, uncooked
  • 1/4 cup light butter
  • 1/4 cup olive oil
  • 1 cup dry white wine
  • 6 cloves garlic, chopped
  • 1 teaspoon rosemary, crushed
  • 1 pinch oregano
  • 1 large onion, chopped
  • 28 ounces stewed tomatoes, drained, Italian flavored
  • 3 cups shrimp, and mixed shellfish
  • 1/2 cup fresh parsley, chopped
  • 1 teaspoon sugar
  • salt and pepper, to taste

1. Cook spaghetti noodles and set aside.

2. Heat butter and oil until bubbling.

3. Add wine, garlic, rosemary, oregano and onion. Cook, stirring until wine evaporates and mixture turns golden.

4. Reduce heat to medium and add tomatoes. Add shellfish, parsley, salt, pepper, and sugar to taste.

5. Stir until heated through and shellfish is cooked - this doesn't take long!

6. Toss with cooked spaghetti.


The original used twice as much olive oil and butter, but it works fine with this amount. I wouldn't go much less.

Recipe is from USA Weekend in October 1985.

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