Spaghetti with Seafood and Lemon Myrtle Pesto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Al dente spaghetti tossed in a zesty lemon myrtle pesto, paired with a medley of sautéed shrimp, scallops, and squid for a coastal Australian flair. This australian-inspired pasta ready in about 35 minutes blends spaghetti, (peeled and deveined) shrimp, (sliced) scallop into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Australian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add spaghetti and cook for 8-10 minutes, until al dente. Drain and set aside.
  2. Step 2: In a large skillet, heat 2 tbsp olive oil over medium heat. Add shrimp, scallops, and squid, and cook for 3-4 minutes, until just opaque. Remove from the pan and set aside.
  3. Step 3: In a food processor, combine 1/2 cup olive oil, 4 minced garlic cloves, 1 tbsp lemon myrtle leaves, 1/4 cup parmesan, 1 tsp salt, and 1/2 tsp black pepper. Pulse until a coarse pesto forms.
  4. Step 4: Toss the cooked spaghetti with the pesto until well coated. Add the seafood and mix gently. Serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Spaghetti with Seafood and Lemon Myrtle Pesto take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Spaghetti with Seafood and Lemon Myrtle Pesto?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Spaghetti with Seafood and Lemon Myrtle Pesto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spaghetti with Seafood and Lemon Myrtle Pesto for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spaghetti with Seafood and Lemon Myrtle Pesto?

Australian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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