★Ingredients
200g spaghetti or your preferred pasta
200g shrimp, peeled and deveined
200g mussels, cleaned
1 red bell pepper, thinly sliced
1 small eggplant, sliced
3 cloves garlic, minced
1 green bell pepper, thinly sliced
1/2 cup white wine (optional)
1 cup marinara sauce
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Parmesan cheese (optional)
Quick Coconut and Sweetened Milk Dessert in 15 minutes.
Vegetarian tofu and mushrooms with Florentine cheese
★Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside.
- Prepare the Seafood:
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove from the skillet and set aside.
- In the same skillet, add the mussels and white wine (if using). Cover and cook until the mussels open, about 5 minutes. Discard any mussels that do not open. Remove from the skillet and set aside.
- Cook the Vegetables:
- In the same skillet, add the remaining tablespoon of olive oil. Add the garlic, red bell pepper, green bell pepper, and eggplant. Cook until the vegetables are tender, about 5-7 minutes.
- Combine Ingredients:
- Add the marinara sauce to the skillet with the vegetables. Stir to combine and let it simmer for a few minutes.
- Add the cooked shrimp and mussels to the skillet. Toss to coat the seafood in the sauce.
- Serve:
- Add the cooked spaghetti to the skillet and toss to combine with the sauce and seafood.
- Season with salt and pepper to taste.
- Serve the pasta on plates, garnished with fresh parsley and Parmesan cheese if desired.
Enjoy!