20-minute seafood pasta

20-minute seafood pasta

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(80 ratings)

Ready in 20 mins


Serves 4
Make a low-fat, satisfying dish in minutes - ideal for Friday nights

Nutrition and extra info

Nutrition: per serving

  • kcal370
  • fat5g
  • saturates1g
  • carbs62g
  • sugars0g
  • fibre4g
  • protein23g
  • salt1.4g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, chopped
  • 1 tsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 400g can of chopped tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1l chicken stock (from a cube is fine)
  • 300g spaghetti, roughly broken
  • 240g pack frozen seafood mix, defrosted
  • handful of parsley leaves, chopped, and lemon wedges to serve



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Heat the oil in a wok or large frying pan, then cook the onion and garlic over a medium heat for 5 mins until soft. Add the paprika, tomatoes and stock, then bring to the boil.

  2. Turn down the heat to a simmer, stir in the pasta and cook for 7 mins, stirring occasionally to stop the pasta from sticking. Stir in the seafood, cook for 3 mins more until it’s all heated through and the pasta is cooked, then season to taste. Sprinkle with parsley and serve with lemon wedges.

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Comments, questions and tips

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Comments (92)

ellasedman's picture

Great, easy recipe with little ingredients yet big taste. The only thing I changed was the seafood mix. Wanting something more fresh, I used raw, fresh prawns and scallops that were fried separately and added near the end. This gave the dish a rich, beautiful taste, which I'll be trying again soon!

Zoec1989's picture

My partner and I made this last night- it was delicious!! Will defiantly be making it again. We cooked the pasta separately and also didn't add as much stock. We used a packet of mixed seafood then an extra pack of mussels in garlic. Chilli flakes and a squeeze of lime! Yum!

vickyosbon's picture

I made this for my husband and two children, one of which is a vegetarian so the seafood was swapped in for quorn chicken pieces, whilst the rest of us tucked in to the delicious seafood! very yummy, very fresh, very quick! loved it xx I too used fresh seafood but i did cook the pasta as it said on the method and it worked a treat! xx

varnteing's picture

Absolutely simple and yet tasty. I added white wine as recommended and cooked the pasta separately. I used angel hair. Used 500cc stock and 100 cc white wine. Also used fresh seafood rather than frozen ones. Salmon, cod n prawns. Yum. Will definitely make again. Esp on a busy weekday

babs60's picture

My husband has never considered pasta to be proper food but he just loves it & it is so simple to make. As others have done, I add smoked paprika, & I also add at least twice the amount of mixed seafood. Just yummy & so tasty.

Mamarazzi9's picture

Yum! Added red pepper flakes, cooked my pasta separately (wild chanterelle mushroom ravioli). Quick, easy, and our 3yr old son loves it too!

supergirl2000's picture

I just made this and it was lovely! Only alterations I made were a few more cloves of garlic, and smoked paprika as that was what I had in the cupboard. Delicious and only one pan to wash up :0)

tim_on_holiday's picture

My tips...
1. Add a 400g can (drained) of cannellini beans and reduce the quantity of pasta to 150g. Reduce also the stock to 750ml.
2. Take it one-step further, and use wholegrain pasta.
3. A 390g pack of 'fish pie mix' can be used as an alternative to seafood.

My tips reduce the overall number of calories and increase the dietary fibre to approximately 9g (per serving)

Arantarin's picture

Really tasty, quick and easy.

Nancy54321's picture

This was so easy and lovely . I had a jar of tomato and chilli Lloyd gross man sauce. So I just cooked the garlic and onion and added to that. Then added the seafood and cooked pasta and seasoned. Nice bit of crusty bread on the side and I was in heaven.

sj's picture

Yes, good - except I think it could do with a bit more garlic. Also used fusili pasta which I think dealt with the excess fluid problem. And instead of parsley - a good bunch of coriander!

jepster's picture

Wow! Fantastic dish. Added white wine and lots of garlic, fantastic.

annelaz's picture

How much stock is used? 1 litre? That seams like a lot

rachelohrachel's picture

Added the white wine, chili pepper, and extra garlic as well as some black olives and spinach. Also made some garlic bread as there was a lot of liquid.

It was very tasty and seems very easy to adapt. Will be making it again! I'd like to hear from someone who has both cooked the pasta separately (what I did) and cooked it in the sauce with the stock.

billybongo's picture

added mushrooms, chopped chilli, and chopped pepper and parmesan to finish, perfect... . why not cook the pasta seperate if its easier, then add to the sauce..

chelleaphant989's picture

I add white wine and a little cayenne pepper. Lovely.

smurfmurf's picture

added chilli and also some chicken hubbie hates seafoos but this seemed to go down a treat!!!A great one pan dish always great to cook in one pan!!!

hclarke1's picture

This was delicious! Added white wine and chilli flakes as suggested and used a pack of mussels and a pack of prawns instead of a seafood mix as we don't like the squid. At the end I stirred in some chopped rocket and a few black olives as I had these left in the fridge. Will definately make again.

libby0's picture

A clever one-pot! I used basil instead of parsley and also added frozen roasted Mediterranean vegetables

darrenharris7's picture

Delicious.... Added a few extras...tbsp capers; pinch chilli flakes; used fish stock (800 ml) and one change with a main ingredient....using Sainsburys Free From spaghetti which is fantastic and not so filling. Pasta takes a little longer to cook; so cooked for 10 minutes before adding in the seafood...this is a must try and also a keeper!


Questions (0)

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Tips (2)

Unique Freeman's picture

I made a few changes. I used vegetables broth, gluten and egg free garlic parsley fettuccine, ( made with wheat flour) added red and green peppers, shallots, onion garlic and fresh jumbo shrimp and scallops.... OMG

Everyone in my family enjoyed this so much ..thank for sharing

pumphrey09's picture

Rather than adding frozen seafood mix, make it special by adding a packet of 'mussels in their shells with white wine and garlic' (from the chilled section of the supermarket). Add prawns at the same time. The result is fantastic!