20-minute seafood pasta

20-minute seafood pasta

By Good Food
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(87 ratings)
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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.

  • Recipe Tip

    Make it Spanish-style

    Add a pinch of saffron and a little white wine along with the tomatoes.

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Comments, questions and tips

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pumpkin300
13th Oct, 2011
4.05
Enjoyed this but might go a bit easier on the stock next time to get a thicker sauce. Good flavours though.
dickandor1
24th Sep, 2011
Made this for the first time without looking at any of the comments - however, I found that 1Ltr of water was far too much, also added a pinch of chilli to give it a kick...........
colec1
28th Aug, 2011
5.05
Really liked this recipe and super easy to boot. Didn't have any chicken stock in so just used vege instead - a little less as the liquid seemed too much when looking at it. Added some chili to the sauce and despite the other comments did it all in one pan and it turned out just fine. Really yummy.
rebeccai
15th Jul, 2011
5.05
Made this last night just using king prawns, the only paprika I had was the smoked type and with a small glass of fino sherry and a good pinch of saffron it was really tasty ! I was a bit worried that the sauce wouldn't thicken but it worked very well and we all enjoyed it
catbail
17th Apr, 2011
5.05
Loved this, it does need a bigger bag of seafood though, and although it's fine as it is, I did it again with saffron, chilli flakes and a bit of white wine and it took it to a whole new level. It's a very quick and easy meal for mid week, definitely a regular.
zenyar
25th Feb, 2011
Have made this a few times now, it's a good quick and easy mid-week dish. Made sauce separately though and Used just prawns the second time as kids didn't like the seafood taste which was just as good. Used double the paprika and added mushrooms too.
alice4991
16th Feb, 2011
4.05
fantastic! very quick and easy and yummy! reminded me of venice! was a bit dubious about frozen seafood but it worked great! and would use it in other things again.
roblister
13th Feb, 2011
5.05
Very nice recipe. I made this for my wife and I last night and it seemed to go down well. I did cook the spaghetti in the sauce and to be honest I think it helped as I find seafood based pastas usually too runny otherwise. It seemed to thicken well by adding the pasta to the sauce. Also added fresh sliced scallops and king prawns. Plush anchovies and capers in my portion. To get the consistency right I added part of the stock, then the spaghetti and topped up with stock while cooking as required. Also used Knorr fish stock cube instead of chicken stock.
98normandy
26th Jan, 2011
4.05
This was very yummy. I did however have to add a bit more water and cook the pasta for longer than recipe says to make it al dente and not raw (the spaghetti packet said it needed 13 mins so 7 mins was never going to be long enough). My son's girlfriend ate it with gusto too and she's never been brave enough to try seafood before!
mjbridge
14th Jan, 2011
I liked the receipe but could not read the amount of stock that you should add. Can you please confirm. It looked liked 1 litre which seemed a lot.

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