Spaghetti with tuna and shrimp

On a busy day, this kind of pasta solves dinner without complicating things too much. I love the combination of tuna and shrimp; it's filling and has a fresh taste, and the ingredients are always on hand. I get straight to work because I already know the steps by heart.

Quick Info

Total time: about 30 minutes
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 2-3
Difficulty: easy
Recipe type: main course, pasta with fish and seafood

Ingredients

spaghetti (ideally Barilla, but any you have on hand)
shrimp (fresh or frozen, as available)
1 can of tuna in its own juice (drained)
50 ml white wine
2 cloves of garlic
2 tablespoons of garlic and dill sauce
1 tablespoon of sour cream
olive oil
salt
pepper, ginger (optional), chili flakes, basil
grated parmesan (for serving)

Preparation method

1. Boil water in a small pot with salt. When it boils, add the spaghetti and let them cook according to the package instructions.

2. While the pasta is boiling, quickly rinse the shrimp under cold water. Heat a pan with a little olive oil and add the shrimp along with salt, pepper, and your favorite spices (chili, ginger, or basil, to taste). Let them cook for 2-3 minutes until they turn pink and opaque, then remove them onto a plate.

3. In the same pan, add the drained tuna and the crushed or finely chopped garlic cloves. Stir gently over medium heat for a few minutes to combine the flavors.

4. Pour the wine over the tuna and garlic and let it reduce a bit, about 2-3 minutes.

5. Add the sour cream and garlic sauce with dill to the tuna. Mix briefly over low heat.

6. When the spaghetti is ready, drain it and add it to the pan with the tuna and sour cream sauce. Add the shrimp back in.

7. Mix everything carefully over low heat for 1-2 minutes to combine the ingredients.

8. Serve the pasta hot, with grated parmesan on top.

Why I make this recipe often

It's one of the quickest pasta options I know with fish and seafood. The ingredients are not demanding, and there's no need to plan too far in advance. It easily adapts to what I have in the fridge and is suitable when I want something hearty but not too heavy.

Tips and variations

Tips

Overcooked shrimp become tough, so don't leave them on the heat longer than necessary.
White wine adds an extra flavor, but if you don't have it, you can skip it without any problem.
If the pasta absorbs too much liquid, you can keep half a ladle of the water in which they boiled to adjust the sauce's consistency at the end.
Substitutions

You can use another type of pasta (penne, tagliatelle).
If you don't have garlic sauce with dill, plain garlic sauce will work too.
Instead of tuna, you can try another fish canned in its own juice, but the taste will not be identical.
Variations

You can add a few cherry tomatoes, halved, when you pour the wine to reduce.
Fresh basil at the end changes the flavor quite a bit if you like it.
If you want it creamier, double the amount of sour cream.
Serving ideas

The pasta is best right after you make it, with extra grated parmesan and a squeeze of lemon if you feel the need for acidity.

Frequently asked questions

1. Can I use frozen shrimp?
Yes, you can use them directly; just thaw and rinse them beforehand.

2. What do I do if I don't have white wine?
You can skip the step with wine. The sauce will still turn out good, just lose a bit of flavor.

3. Can it be made without sour cream?
Yes, it results in a lighter sauce. You can add a little pasta water for consistency.

4. Can I add more garlic?
You can adjust to taste, but if you're using garlic sauce, be careful not to make it too dominant.

5. What type of tuna is best?
Tuna in its own juice is recommended because it's not too oily and doesn't change the sauce's texture.

Nutritional values

The values are estimated for one serving:
calories: 450-550 kcal
protein: 30-35 g
carbohydrates: 50-60 g
fats: 10-15 g
Amounts vary depending on the type and exact quantity of pasta and cheese used. The recipe is moderately high in protein and has a good carbohydrate content. Fats mainly come from fish, olive oil, and sour cream.

Storage and reheating

Pasta with fish and shrimp is not best served cold or reheated, as the sauce becomes thick, and the shrimp can become tough. It's best to consume them immediately. If there are leftovers, keep them in the fridge for a maximum of 24 hours and reheat briefly in a pan with a little water, not in the microwave.

 Ingredients: Barilla spaghetti, shrimp, 1 can of tuna in its own juice, 50 ml of wine, 2 cloves of garlic, 2 tablespoons of garlic sauce with dill, 1 tablespoon of sour cream, olive oil, salt, pepper, ginger, chili flakes, basil

 Tags:  paste with tone shrimp pasta