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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…

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, questions and tips

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Comments (92)

emmylou29's picture
5

We love this! It's so tasty, I also add lots of red chilli to spice it up x

ireneg's picture
4

I really enjoyed this recipe but I thought there was too much chicken stock. I will cook the pasta seperately next time so that the sauce will be richer. I used fresh caught trout and a few frozen prawns.

littlemisslucky's picture
5

Delicious and very easy. Did find the spaghetti was still a bit crunchy so next time will cook it separately and then add to the sauce.

mariabudgen's picture
5

PS forgot to give it 5 stars!

mariabudgen's picture
5

We both love this and have now made twice - the Spanish twist version using wine and saffron (used rose wine we were drinking at the time!). Added a chopped chilli at the start as we love our food to have a kick. Used 2 normal toms and half a punnet of baby toms instead of tinnned toms this time which still worked well. Boyfriend wanted to cook the pasta (we used linguine) separately, but convinced him to stick to recipe and it works beautifully - though we though the pasta weight was a bit stingy so increased this and also amount of liquid (wine & stock) to match. Used raw king prawns and squid from fish counter - yum!

WhisperingPea's picture
4

Very quick, very easy - adding a touch of chilli made it even better.

johawkins's picture

Definitely a winner. Agree that it needed more spice and I also added the wine. I used chilli infused olive oil for a slight kick.

meg_86's picture

very nice dish, quick and easy. i also cooked spaghetti seperate

rossgardner's picture
4

Quick and easy. I used prawns not the seafood mix, I also put in spinach and chorizo towards the end of cooking.

tracinda's picture

Great recipe, nice and quick and cheap ingredients too, but tastes quite special! Will try with wine and chilli next time. Becoming a regular favourite in our house!

tracinda's picture

Great recipe, nice and quick and cheap ingredients too, but tastes quite special! Will try with wine and chilli next time. Becoming a regular favourite in our house!

elena4's picture
5

So simple to make, ideal if you're running late and need something quick. Ingredients are also basic which is a plus.
I added extra paprika and chilli flakes... but next time I think I'll just make it without the chilli.

cuxtongirl149's picture
4

Family really enjoyed this dish. Very simple to make and tasty as well!!

candyseow's picture

when should i add in the white wine? would it be better if i cook the pasta in a different pot?

hiyamod's picture

very easy quick and yammy yammy .. sure to be our regular and the good thing it does not need lots of ingridient .. well done :-)

charlie_t's picture
4

Quick and easy but next time i'll definitely cooked the pasta separately to avoid adding the chicken stock.... & i would also advise anyone to go by the suggestions of wine, saffron & chilli flakes... Will definitely make again!!

dolcevita's picture
5

I really loved this recipe as did my boyfriend and sister. Will def make this again!

As per the suggestions I added white wine, saffron and chilli flakes which made it really tasty. Used canned plum tomatoes, more seafood and extra garlic clove. Also fried some chopped green and red pepper.

Must confess I made the pasta separately as I did not want to take a chance (so no chicken stock), but will try one pot next time!

catbail's picture
5

really great storecupboard dish - one point though, I used a 340g pack of frozen seafood mix (the only size I could find), didn't change any other measures (except to add a bit of wine), and my son and husband ate all of it with no problem! So I think 240g for four people would be a bit stingy. In fact, the next time I cooked it I added about 50g raw prawns, and it still wasn't too much for them. Maybe they're just greedy!, but I do think if you were cooking it for a dinner party for four there wouldn't be enough seafood. apart from that, fantastic. Added chilli flakes as suggested and wine (as mentioned), and it really tasted super (or so they tell me - I didn't get any!! - but it's not my thing).

josp74's picture
4

So easy and very yummy.

mommycat's picture

Barbs, I believe it says IL of chicken stock in ingredients list.

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