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20-minute seafood pasta

20-minute seafood pasta

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(76 ratings)

Ready in 20 mins

Easy

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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Ingredients

  • 1 tbsp 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

    Onion

    un-yun

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

  • 1 garlic clove, chopped
  • 1 tsp paprika

    Paprika

    pa-preek-ah

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

  • 400g can of chopped tomatoes

    Tomato

    toe-mart-oh

    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

    Parsley

    par-slee

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

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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.

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Comments (92)

gladius's picture
3

I followed the recipe using white wine and a pinch of flaked chilli and a pack of fresh seafood from Tesco. The result was quite good but if I cook this dish again I'll cook pasta shapes separately; then I think it will be even better.

jackiewoolnough's picture
5

My 7-year old cooked this for her dad and I today and it was yummy! She said "It was easy-peasy"!

donnalovescheese's picture
3

Quite tasty but I did add chilli flakes and lemon juice and substituted the parsley for basil. Main problem was that the sauce was way too liquid and I had to fish out the spaghetti and simmer the sauce to reduce for an extra 20 minutes! I would use half the quantity of stock next time.

kimkap's picture

I'm sorry to say my husband and I didn't really enjoy this one it lacked flavour. My husband is not a great lover of frozen fish so I am going to try it again with fresh fish and add more seasoning. Fingers crossed.

bethie769's picture
5

didn't cook the pasta in the sauce and used about 300ml of veg stock. tasted yummy. think white wine is a good option though. will def make again. very quick too.

kinguss's picture

very nice and adaptable. I used king prawns and salmon fillet

rosielinney's picture

Great recipe- I added 7 cloves of garlic and basil. The basil went really nicely , I do think it needed a kick though so maybe next time I will try the chilli flakes!! Also I agree more seafood / onion etc and I also added mushrooms!

neja77's picture

Excellent recipe.. we added a bit more olive oil, 2 tbsp of paprika, 3 cloves of garlic, 1dl white wine ..seasoned with salt and pepper, dried parsley and a pinch of rosemary.. MMMM..
This this one was devine !!! Have to try another seafood recipe :)

chamel's picture

Made this recipe and found it very easy and very tasty. Had no spaghetti so cooked it with shellshaped pasta instead which was fine for the family but it would be better with spaghetti for guests. Will make again and again

clairesweeney0103's picture

Made this last night and we loved it, which is praise indeed as my other half is not a pasta lover. The best bit was the VERY little washing up after supper. Thanks for all the hints about adding chilli and white wine, it was worth it. In terms of the amount, I made half the amount (although was generous with the seafood) and it was ample for a supper for just the two of us.

poopgirl's picture

Loved this one pot pasta dish, used fish stock rather than meat stock only because I don't eat meat but seem to work fine. I also added saffron and chilli powder. We both loved it at home and great alternative to use frozen seafood apart from just Thai curry's!!

cmbmartin's picture
4

I added some wine and saffron, but found the pasta to be a bit stodgy, so next time will try cooking seperately and rinsing before adding to remove the starch. Not as good flavours as cooking with fresh seafood but very easy for a midweek supper

bigboobs's picture

Very Tasty, Hubby a real fish person, so this went down a treat.
Very easy to do and would highly recommend.

rachthecook's picture
2

forgot to rate it!

rachthecook's picture
2

I have to say, this recipe had the potential to be really delicious but it turned out to be less than average. I thought cooking the pasta in chicken stock in the sauce sounded a bit strange but i was curious so i followed the recipe.
It really ruined the natural flavour of the tomatoes and to my boyfriend and i, it made the sauce taste more like a bland ready made pasta sauce in a jar. If i was to make it again, i would leave out the chicken stock, cook the pasta seperately and add lemon and white wine and a bit of parmesan to the sauce. The natural flavours of fresh ingredients is enough to make a tasty meal- the stock cube ruined what could have been a fantastic dish.

cravatekid's picture

I took out the garlic and added a 1/2 tbl spoon of tomato puree to the onion with 1/2 tspn chili flakes and a touch of oregano as well as the chili flakes, I also added in some cream. Delicious!

weeble's picture
5

We really enjoyed this dish. I used wholemeal sphagetti which took longer to cook.

xameliax's picture
2

my boyfriend and i made this tonight and we didn't like it at all. there was far too much chicken stock which overpowered the other ingredients and gave it a confusing flavour with the seafood. I think next time we will take out the stock and cook the pasta seperatly, and use the previous suggestions of white wine and chilli for more flavour. A bit dissapointed with this dish :(

shabnambhatia's picture
5

Cooked this for friends and it looked very impressive and tasted fab!

I added more chilli for a kick.

clairebs's picture
3

I made this as per the recipe with a bit of chilli for zing. I liked the fact that it was one pot, but found the taste a bit uninspiring. Pasta, tomatoes and a bit of seafood. I didn't really need a recipe for that.

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