20-minute seafood pasta

20-minute seafood pasta

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(132 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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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!
27th Jul, 2013
Wow! Fantastic dish. Added white wine and lots of garlic, fantastic.
7th May, 2013
How much stock is used? 1 litre? That seams like a lot
13th Feb, 2013
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.
12th Feb, 2014
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..
3rd Oct, 2012
I add white wine and a little cayenne pepper. Lovely.


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