20-minute seafood pasta

20-minute seafood pasta

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(137 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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15th Jan, 2019
Loved this quick but flavorful dinner. I followed the tips from other reviewers and it turned out perfect - I used an extra clove of garlic, smoked paprika rather than non-smoked and only used 500ml of stock + 1 glass of white wine instead of 1litre of stock. Small, easy tweaks. (I don't understand why people leave reviews on dishes that they've COMPLETLY changed, haha!)
14th Jan, 2019
Love reading the comments and others ideas. Hubbie loves seafood pasta but I can't eat it so I usually make a family portion of the sauce adding a little chilli for umph. Two portions get the seafood mix, one salmon and the fourth (son) sausage or chicken. Tonight has side dishes of things out of the fridge: spinach, mozarella, parmesan, sliced tomato and parsley to sprinkle on top if desired!
8th Jan, 2019
Not much of a cook so thought I'd try this dish out. I doubled all the ingredients so I could have more for lunch and dinner x2 as well as adjust the times slightly. I think I made a mistake as there was so much sauce left over after getting all the food out of the pot. Tasted nice, but tomato sauce overpowered the seafood (but that's probably my fault). Will be trying this dish again though
Claire Reid's picture
Claire Reid
3rd Dec, 2018
Loved this dish. I think i added too much pasta so the liquid was soaked up leaving a lovely, thick, tasty meal. The lemon and parsley added at serving lifts the whole dish. Will be making this a regular family meal.
Swen's picture
14th Aug, 2018
Terrible dish, sauce is far to liquid, not sure whether this is a soup or a pasta dish. Hard to eat without gettIng tomato sauce everywhere. Won’t follow this receipe ever again.
19th Nov, 2017
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.
9th Nov, 2017
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
Made this for a Sunday evening supper, was delicious and recipe simple to follow. Will definatly make this dish again .
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.
8th Jul, 2017
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


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