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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jepster
27th Jul, 2013
5.05
Wow! Fantastic dish. Added white wine and lots of garlic, fantastic.
annelaz
7th May, 2013
How much stock is used? 1 litre? That seams like a lot
rachelohrachel
13th Feb, 2013
3.05
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
12th Feb, 2014
5.05
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
3rd Oct, 2012
4.05
I add white wine and a little cayenne pepper. Lovely.
smurfmurf
22nd Apr, 2012
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
8th Apr, 2012
5.05
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
libby0
24th Feb, 2012
5.05
A clever one-pot! I used basil instead of parsley and also added frozen roasted Mediterranean vegetables
darrenharris7
25th Jan, 2012
5.05
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
13th Dec, 2011
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.

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