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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18th Aug, 2010
I halved the recipe and found there was more than enough for 2. I used linguine and it cooked perfectly in the sauce although there was too much liquid and the end result was a little watery. Despite this my boyfriend who "doesn't like seafood" has just polished off a big bowl so it must have been ok!! If I make this again I will definitely try adding chilli as so many people have suggested and maybe experiment with other ingredients.
14th Aug, 2010
I thought that this was delicious. I love seafood. Next time I think that I will add some clams and wine. I halved the ingredients as I was making this for my husband and I. However I had just 210g of seafood left in the freezer so I put it all in when I should have put in 120g. I think that it needed the extra seafood. I should have put a little more water in the dish as I put extra seafood in. The spaghetti needed to be more covered in the water to cook. It turned out OK though. Two empty pasta bowls! It would have been nice to have some nice bread to soak up some of the juices at the end.
9th Aug, 2010
Excellent, very quick, very delicious recipe. Followed the recommendations of others and used chillies and wine to add some extra flavour and this worked brilliantly. I think I should have broken the spaghetti into smaller pieces though, as I had to cook it for longer than the recipe indicates.
2nd Aug, 2010
Really liked this. I added the recommended white wine and dried chilli flakes. Easy, quick and very tasty.
26th Jul, 2010
I followed the recipe using white wine and a pinch of flaked chilli and a pack of fresh seafood from Tesco. The result was quite good but if I cook this dish again I'll cook pasta shapes separately; then I think it will be even better.
24th Jul, 2010
My 7-year old cooked this for her dad and I today and it was yummy! She said "It was easy-peasy"!
21st Jul, 2010
Quite tasty but I did add chilli flakes and lemon juice and substituted the parsley for basil. Main problem was that the sauce was way too liquid and I had to fish out the spaghetti and simmer the sauce to reduce for an extra 20 minutes! I would use half the quantity of stock next time.
14th Jul, 2010
I'm sorry to say my husband and I didn't really enjoy this one it lacked flavour. My husband is not a great lover of frozen fish so I am going to try it again with fresh fish and add more seasoning. Fingers crossed.
23rd Jun, 2010
didn't cook the pasta in the sauce and used about 300ml of veg stock. tasted yummy. think white wine is a good option though. will def make again. very quick too.
11th May, 2010
very nice and adaptable. I used king prawns and salmon fillet


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