20-minute seafood pasta

20-minute seafood pasta

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(93 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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1st Mar, 2016
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!
7th Oct, 2015
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
28th Jun, 2015
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
21st Nov, 2014
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.
8th Oct, 2014
Yum! Added red pepper flakes, cooked my pasta separately (wild chanterelle mushroom ravioli). Quick, easy, and our 3yr old son loves it too!
4th Sep, 2014
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
28th Aug, 2014
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)
6th Dec, 2013
Really tasty, quick and easy.
3rd Dec, 2013
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.
20th Aug, 2013
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!


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