20-minute seafood pasta

20-minute seafood pasta

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(92 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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10th Dec, 2011
i haven't really tried doing this on my own.. Now with your easy steps, I can cook this every weekend whenever I want to.. Yummy yummy!!
7th Nov, 2011
I made this for my wife and I - She rarely praises my cooking attempts, but she did with this one - tasted great and quick and so easy to make. I have now shared this recipe with my sister and a colleague at work who rates himself in the kitchen. I will definitely make again
30th Oct, 2011
Made this yesterday, added chili as suggested by others & added 1L chicken stock like the recipe says. I didn't have any problems with the sauce as when you cook the pasta in it it thickens and because very yummy!
13th Oct, 2011
Enjoyed this but might go a bit easier on the stock next time to get a thicker sauce. Good flavours though.
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...........
28th Aug, 2011
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.
15th Jul, 2011
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
17th Apr, 2011
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.
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.
16th Feb, 2011
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.


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