20-minute seafood pasta

20-minute seafood pasta

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(90 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

    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

    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

    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

    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

    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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WillowandTeddy
19th Nov, 2017
3.8
Just finished making this for tea. It was nice though nothing special. The sauce is much nicer than shop bought and has a nice sweet taste but I found that the pasta went very claggy and I thought the seafood could have used a bit longer as it was a bit chewy.
pumphrey09
9th Nov, 2017
5.05
I make this fairly often as it is an easy and quick meal that can be made from items in the store cupboard and freezer. I usually use pasta shapes as its easier to eat! I use defrosted raw prawns and mussels and usually some fish straight from the freezer. Cheap cut ends of smoked salmon work well. I always add a glass of white wine before the stock and tomatoes and a good shake of chilli powder along with smoked paprika. I've tried cooking pasta separately but it's much nicer when cooked in the stock. Great recipe - thanks!
Dominique Louis...
29th Oct, 2017
3.8
Made this for a Sunday evening supper, was delicious and recipe simple to follow. Will definatly make this dish again .
ACEWORM
21st Jul, 2017
BBC Good Food does it again, about 200% better than a canned/jar of tomato sauce of pasta. Tasted exactly how it did abroad in Cyprus by the sea, seasons perfectly, dont be alarmed by the initial look of overflowing liquid, it thickens down nicely. Very simple and very healthy. I dont use anything but Good food recipes now, as they just work.
Ellli
8th Jul, 2017
5.05
I have been making this for a while now and it's a winner every time. I did make two changes to it , I use 500 mil chicken stock and I use smoked paprika because I like the smoky taste with seafood
Emle143
16th Nov, 2016
5.05
Great recipe! I added double cream and a spoonful of red pesto! Yum
ten-a-penny
12th Nov, 2016
3.8
Didn't rate last time
ten-a-penny
12th Nov, 2016
3.8
This was tasty but not amazing. Quick and easy to make although I did find there was too much stock so I'd maybe reduce that and add wine next time. Maybe glass of wine and half litre of stock would be enough. Good, healthy mid week meal however which we'll definitely make again.
dotty69
27th Oct, 2016
5.05
This is delicious. We probably eat this a couple of times a month and always end up with clean plates. I add a seafood mix and some prawns and cooked the pasta in the stock as per recipe and it always turns out great. Not many ingredients, but oh so tasty....
ellasedman
22nd Apr, 2016
5.05
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!

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Unique Freeman
22nd Aug, 2016
5.05
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
ACEWORM
21st Jul, 2017
Problem is that turns it into a way more expensive meal. Pasta should always be humble and affordable in my opinion.
pumphrey09
15th Jan, 2015
5.05
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!
ACEWORM
21st Jul, 2017
Frozen bag tasted just fine to me.