"I improvised this seafood spaghetti one Tuesday evening at home and we loved it. I adore the touch of capers and lemon with the seafood, and the cream, of course, for such a smooth pasta. I'll definitely make it again!" — Marilyn

There are evenings when everything is decided by opening the freezer. A few fillets of sole, some small shrimp, a lemon in the drawer, a half-empty jar of capers… and the desire to make something simple, but delicious. This seafood spaghetti was born just like that.

What makes this recipe irresistible is its balance. The acidity of the lemon awakens the sweetness of the fish. The capers add a touch of salt that brings out the seafood flavors. The 15% cream envelops the pasta in a velvety texture. And the freshly grated Parmesan binds everything together with depth and character.

It's a quick, adaptable dish, perfect for using up whatever fish and seafood you have on hand.

---

Why you'll love this seafood spaghetti

• Recipe ready in about 30 minutes

• Suitable for use with sole, cod, salmon, shrimp, mussels or scallops

• Creamy sauce balanced by lemon and capers

• Perfect texture thanks to the pasta cooking water and the Parmesan cheese.

🖨️ Print the recipe

Summary
🔍 Information	Details
⏱️ Preparation time	15 minutes
🍳 Cooking time	15 minutes
⏲️ Total time	30 minutes
🔧 Difficulty level	Easy
🍽️ Portions	4
🔥 Calories (approximate)	650 per serving

Ingredients for 4 servings

Pasta 400g of spaghetti The aromatic base 1 French shallot, finely chopped 2 tablespoons of sunflower oil François Lambert 1 tablespoon of butter Zest of 1 lemon Juice of ½ to 1 lemon (to taste) 2 to 3 tablespoons of roughly chopped capers ¾ cup (180 ml) of 15% cream ½ cup of pasta cooking water (adjust as needed) ½ cup (about 40 g) of freshly grated Parmesan cheese Salt and freshly ground pepper Fish and seafood (500 to 700 g total) Fillets of sole or other white fish Small shrimp Scallops Mussels Cubed salmon

Instructions

Cook the spaghetti Cook the pasta in a large amount of boiling salted water. Before draining, reserve about 1/2 cup of the cooking water. It will be used to thicken the sauce. Sauté the shallot In a large frying pan, heat the sunflower oil with the butter over medium heat. Add the shallot and let it become translucent and lightly golden. Cook the fish and seafood First add the pieces of fish (like sole). Next, add the shrimp or other seafood that requires less cooking. Be careful not to overcook: the seafood should remain tender. Add lemon and capers Stir in the lemon zest and juice, then the chopped capers. Pour in the 15% cream and simmer gently for 2 to 3 minutes. Thicken the sauce like in a restaurant Add the spaghetti directly to the pan. Pour in some of the pasta cooking water and mix to create a smooth, coating sauce. Remove from heat, then stir in the grated Parmesan cheese. Adjust the texture with a little cooking water if necessary. Season generously with pepper and taste before adding salt.

Nutritional Information per Serving
Nutrient	Quantity
Calories	650 kcal
Proteins	35 g
Carbohydrates	65 g
Sugars	4 g
Fibers	3 g
Lipids	28 g
Saturated fatty acids	12 g
Sodium	780 mg
Health rating	7/10 Highlights: Good source of protein and omega-3 depending on the seafood used.

Tips for personalizing the recipe

• Add cherry tomatoes for a fresher touch

• Add a pinch of crushed chili pepper to spice things up.

• Replace some of the cream with a little cream cheese for a richer sauce

• Finish with fresh garlic flower herbs or parsley

---

Frequently asked questions about seafood spaghetti

How can you prevent seafood from becoming rubbery?

Just don't overcook them.
Cook the fish and seafood just until they become opaque and tender, then immediately continue with the recipe by adding lemon, cream, and pasta. They will finish cooking naturally in the hot sauce. There's no need to remove them from the pan.

Can 15% cream be substituted?

Yes.
You can use 35% cream for a richer version.
You can also add a little cream cheese for an even smoother, richer texture. In this case, slightly reduce the amount of Parmesan to maintain the balance.

Does this recipe keep?

Yes, up to 2 days in the refrigerator in an airtight container.
Gently reheat in a pan with a splash of water or cream to loosen the sauce. Avoid using a high-powered microwave, which can toughen the seafood.

Can only shrimp be used?

Absolutely.
The lemon-caper-cream base works perfectly with just shrimp. You can also use a ready-made frozen seafood mix.

Can the sauce be prepared in advance?

The sauce is best prepared at the time of serving, but you can chop the shallot, measure the capers and grate the Parmesan in advance to save time.