When prepping for a holiday dinner, the menu should focus on what food brings you joy.
We’ve taken a few of our favorite foods and combined them to make this delicious Seafood Spaghetti + Salmon Meatballs dish.
This holiday dish checks off every box with a rich creamy and cheesy white sauce, al dente pasta, plump shrimp + sautéed veggies, and savory salmon meatballs. “This post is sponsored by Barilla.”
Holiday Seafood Spaghetti + Salmon Meatballs
I love how holiday dinners can be a reflection of the foods we love to eat. The only requirement regarding how “we eat” during the holidays should be based solely on whatever we want.
We switched our dinner menu up this holiday season and focused on cooking the foods that bring our family joy a priority. We love pasta, shrimp, and salmon, and this Seafood Spaghetti + Salmon Meatballs recipe delivers everything on one plate.
This year our holiday dinner will be whatever we want it to be, and right now, it’s all about pasta! Yes, pasta.
Our recipe has loads of al dente spaghetti covered in a cheesy white cream sauce with a hint of barely-there smoked paprika. And because we love all things seafood, there’s plenty of plump shrimp and lots of uber savory salmon meatballs. Yes, this year, we are whipping up new traditions with our friends over at Barilla.
Making traditions this holiday season.
Barilla and Meijer have made this year’s holiday season just right for old and new traditions by providing the ingredients to stay the course with time-honored traditions.
Or taking traditional holiday recipes and revamping them to create holiday dishes that focus on new family favorites. Our love for seafood + pasta resulted in a holiday recipe we’ll want to have again and again.
Holiday Traditions
Our family loves the holiday season. From gathering with friends + family to finding ways to make new memories, we love it all! Most importantly, we’re all about connecting around food.
And while this season may look a little differently around our table, the food remains the same. Our Christmas Eve traditions always include the boys opening a gift (usually a new book and pajamas), followed by an appetizing dinner and baking cookies.
Christmas morning, we spend the day opening presents and relaxing. Our Christmas evening is spent hosting family over for dinner then a gift exchange. This year, we’ll be feasting on this Seafood Spaghetti recipe while enjoying a gift exchange virtually.
And while our traditions may look different, they are still the same. This holiday season, make the old into something new. You can shop at Meijer to get everything you need for this recipe, including the Barilla pasta.
Here Is What You Will Need To Make Our Holiday Seafood Spaghetti + Salmon Meatballs:
Salmon. For this recipe, you’ll need a pound and a half. You can prepare the salmon a day ahead or use leftover salmon.
Spaghetti Pasta. I used Barilla spaghetti, but I have also used linguine and fettuccine too! Prepare pasta until it’s al dente, as in, firm to the bite and not overcooked or mushy.
Shrimp. I used precooked shrimp to save time, but feel free to use your favorite shrimp or replace the shrimp with crab or lobster meat. Scallops are a good choice too!
Unsalted Butter. Flour. Half & Half. Whole Milk. Italian Cheeses. Salt & Pepper. We used melted butter and all-purpose flour to make a roux, then added the half and half, whole milk, sea salt, and freshly cracked black peppercorns. You can also add a pinch of smoked paprika to kick things up a notch.
How to make the Creamy White Sauce
- 4 tablespoons butter, bacon drippings, or olive oil
- 4 tablespoons all-purpose flour
- 2 1/3 cup half and half, divided
- 1 cup chicken stock or chicken bone stock
- 1/3 teaspoon smoked paprika
- 1 cup grated cheese (I used a mixture of parmesan, asiago, and romano)
- 2 tablespoons of butter to finish-optional
- salt and pepper to taste
Directions:
- Place a large skillet over medium-high heat and add butter. When the butter has melted, whisk in the all-purpose flour, cook until the roux is a pale blond color.
- Whisk in half and half, chicken stock, and smoked paprika. Continue to whisk, then add the grated cheeses and mix until the cheeses have melted into the sauce.
- Add sea salt or Kosher salt, plus freshly cracked peppercorns to taste.
- Set aside. If the sauce thickens before serving, add the remaining 1/3 cup of half and half and two (2) tablespoons of butter.
Sauté Veggies & Shrimp
- 2 tbs olive oil
- 1 cup onions, chopped
- 3 cloves of garlic minced
- 1/2 cup roasted red bell pepper chopped
- 1/3 cup sundried tomatoes chopped
- 1/2 pound cooked shrimp, thawed and patted dry.
Directions:
Place a large skillet over medium-high heat and add two tablespoons of olive oil. When the oil is hot, add the onions and garlic and sauté for three minutes. Add the roasted red pepper, sundried tomatoes, and cooked shrimp. Cook until the shrimp is thoroughly heated. Set aside.
Cooking the pasta + putting this seafood pasta dish together:
- 1 pound Barilla Spaghetti
- 2 tablespoons of extra virgin olive oil
- 3 tablespoons of pasta water
- Directions:
- Place a large stockpot filled with water over high heat.
- When the water is boiling, prepare the Barilla Pasta according to the package direction and cook until the pasta is al dente.
- Reserve three tablespoons of pasta water and strain off the remaining water using a colander.
- Return the pasta to the stockpot and add the olive oil, pasta water, and toss.
- Fold the cooked pasta immediately into the creamy white sauce and ensure the spaghetti is coated completely covered. Fold in the vegetables and shrimp, and add the salmon meatballs (see recipe below). Garnish with the chopped parsley, serve with additional grated cheese.
How to make Salmon Meatballs (this is optional- see below for substitutes)
12-16 Servings
- 1 1/2 pounds salmon
- 1/3 cup onions
- 2 tablespoon unsalted butter or ghee
- 1 tablespoon Italian seasoning
- 2 tablespoons mayo
- 2 tablespoon parsley
- 2 cloves garlic
- 1 whole egg
- 3/4 cup panko breadcrumbs
- sea salt or Kosher salt, and freshly cracked black. peppercorns to taste
Directions:
Preheat oven to 350° F
- Place a length of aluminum foil shiny side up onto a sheet pan. Brush the foil with olive oil.
- Arrange a single layer of thinly sliced onions and place over the onions a large filet of salmon, seasoned with both sea salt and freshly cracked black peppercorns on both sides.
- Place the sheet pan on the middle rack of a preheated oven and bake for 45 minutes. While the salmon is cooking, sauté the onions and garlic in a skillet using a little olive oil. When the onions have softened, transfer the onions and garlic to a small bowl and set aside.
- When the salmon is finished cooking, remove the salmon from the oven and cool it until it is safe enough to handle. Flake a pound and a half (1 1/2 ) of the salmon into a large mixing bowl and add the following: sautéed onions and garlic, melted butter or ghee, mayo, parsley, one whole egg, panko breadcrumbs, sea salt or Kosher salt, and freshly cracked black peppercorns to taste. Mix thoroughly.
- Using a scale, measure out 3.5-ounce salmon meatballs and arrange them on a sheet pan lined with parchment paper. Place the salmon meatballs on the middle rack of a preheated oven and bake for 25 (twenty-five minutes).
- Remove the salmon meatballs from the oven and allow them to rest for ten (10) minutes.
- Serve with the Holiday Seafood Spaghetti.
Substitute for Salmon Meatballs
Feel free to substitute the salmon meatballs with other favorites like chicken, crumbled thick-cut bacon, or extra veggies like broccoli, snow peas, or artichokes.
Now that you have the recipe, all you need to do is head to your nearest Meijer and grab your favorite Barilla pasta and the rest of the ingredients. You can shop via the mPerk app to place an order for pickup or delivery. Be sure to check your mPerk account for availableBarilla coupons. If you plan to shop in-store, use the Shop & Scan in the mPerk app to save time. Make the most of this holiday season by creating a dish inspired by a classic or traditional recipe.
Happy Holidays!
Ingredients
- How to make the Creamy White Sauce
- 4 tablespoons butter bacon drippings, or olive oil
- 4 tablespoons all-purpose flour
- 2 1/3 cup half and half divided
- 1 cup chicken stock or chicken bone stock
- 1/3 teaspoon smoked paprika
- 1 cup grated cheese I used a mixture of parmesan, asiago, and romano
- 2 tablespoons of butter to finish-optional
- salt and pepper to taste
Instructions
- Place a large skillet over medium-high heat and add butter. When the butter has melted, whisk in the all-purpose flour, cook until the roux is a pale blond color.
- Whisk in half and half, chicken stock, and smoked paprika. Continue to whisk, then add the grated cheeses and mix until the cheeses have melted into the sauce.
- Add sea salt or Kosher salt, plus freshly cracked peppercorns to taste.
- Set aside. If the sauce thickens before serving, add the remaining 1/3 cup of half and half and two (2) tablespoons of butter.
Video
Notes
Sauté Veggies & Shrimp
- 2 tbs olive oil
- 1 cup onions, chopped
- 3 cloves of garlic minced
- 1/2 cup roasted red bell pepper chopped
- 1/3 cup sundried tomatoes chopped
- 1/2 pound cooked shrimp, thawed and patted dry.
Directions:
Place a large skillet over medium-high heat and add two tablespoons of olive oil. When the oil is hot, add the onions and garlic and sauté for three minutes. Add the roasted red pepper, sundried tomatoes, and cooked shrimp. Cook until the shrimp is thoroughly heated. Set aside.Cooking the pasta + putting this seafood pasta dish together:
- 1 pound Barilla Spaghetti
- 2 tablespoons of extra virgin olive oil
- 3 tablespoon of pasta water
- Directions:
- Place a large stockpot filled with water over high heat.
- When the water is boiling, prepare the Barilla Pasta according to the package direction and cook until the pasta is al dente.
- Reserve three tablespoons of pasta water and strain off the remaining water using a colander.
- Return the pasta to the stockpot and add the olive oil, pasta water, and toss.
- Fold the cooked pasta immediately into the creamy white sauce and ensuring the spaghetti is coated completely covered. Fold in the vegetables and shrimp, and add the salmon meatballs (see recipe below). Garnish with the chopped parsley, serve with additional grated cheese.
Ingredients
- How to make Salmon Meatballs this is optional- see below for substitutes
- 12-16 Servings
- 1 1/2 pounds salmon
- 1/3 cup onions
- 2 tablespoon unsalted butter or ghee
- 1 tablespoon Italian seasoning
- 2 tablespoons mayo
- 2 tablespoon parsley
- 2 cloves garlic
- 1 whole egg
- 3/4 cup panko breadcrumbs
- sea salt or Kosher salt and freshly cracked black. peppercorns to taste
Instructions
- Preheat oven to 350° F
- Place a length of aluminum foil shiny side up onto a sheet pan. Brush the foil with olive oil.
- Arrange a single layer of thinly sliced onions and place over the onions a large filet of salmon, seasoned with both sea salt and freshly cracked black peppercorns on both sides.
- Place the sheet pan on the middle rack of a preheated oven and bake for 45 minutes. While the salmon is cooking, sauté the onions and garlic in a skillet using a little olive oil. When the onions have softened, transfer the onions and garlic to a small bowl and set aside.
- When the salmon is finished cooking, remove the salmon from the oven and cool it until it is safe enough to handle. Flake a pound and a half (1 1/2 ) of the salmon into a large mixing bowl and add the following: sautéed onions and garlic, melted butter or ghee, mayo, parsley, one whole egg, panko breadcrumbs, sea salt or Kosher salt, and freshly cracked black peppercorns to taste. Mix thoroughly.
- Using a scale, measure out 3.5-ounce salmon meatballs and arrange them on a sheet pan lined with parchment paper. Place the salmon meatballs on the middle rack of a preheated oven and bake 25 (twenty-five minutes).
- Remove the salmon meatballs from the oven and allow them to rest for ten (10) minutes.
- Serve with the Holiday Seafood Spaghetti.
wonderful cook says
This seafood spaghetti sound so nutritious and tasty. Love the idea of adding salmon meatballs in it. I’m gonna give it a try this weekend. Thanks Derrick!