20-minute seafood pasta

20-minute seafood pasta

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(57 ratings)

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Cooking time

Ready in 20 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
370
protein
23g
carbs
62g
fat
5g
saturates
1g
fibre
4g
sugar
0g
salt
1.4g

Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 1 tsp paprika
  • 400g can of chopped tomatoes
  • 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

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Method

  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.

Recipe from Good Food magazine, May 2005

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Comments

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

darrenharris7's picture
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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!

candy1210's picture

This recipe is really delicious, I have however modified it slightly and I fry off chorizo and add this at the last minute with the freshly shelled prawns. It gives it a real kick and a lovely flavour.

candy.

pandesal's picture

i haven't really tried doing this on my own.. Now with your easy steps, I can cook this every weekend whenever I want to..
Yummy yummy!!

hiophiop's picture

I made this for my wife and I - She rarely praises my cooking attempts, but she did with this one - tasted great and quick and so easy to make. I have now shared this recipe with my sister and a colleague at work who rates himself in the kitchen.

I will definitely make again

annie_catz's picture
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Made this yesterday, added chili as suggested by others & added 1L chicken stock like the recipe says. I didn't have any problems with the sauce as when you cook the pasta in it it thickens and because very yummy!

pumpkin300's picture
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Enjoyed this but might go a bit easier on the stock next time to get a thicker sauce. Good flavours though.

dickandor1's picture

Made this for the first time without looking at any of the comments - however, I found that 1Ltr of water was far too much, also added a pinch of chilli to give it a kick...........

colec1's picture
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Really liked this recipe and super easy to boot. Didn't have any chicken stock in so just used vege instead - a little less as the liquid seemed too much when looking at it. Added some chili to the sauce and despite the other comments did it all in one pan and it turned out just fine. Really yummy.

rebeccai's picture
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Made this last night just using king prawns, the only paprika I had was the smoked type and with a small glass of fino sherry and a good pinch of saffron it was really tasty ! I was a bit worried that the sauce wouldn't thicken but it worked very well and we all enjoyed it

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