20-Minute Seafood Pasta


Preparation and cooking times

Serves 4

Ready in 20 minutes



  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 1 tsp paprika
  • 400g can of chopped tomatoes
  • 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


  1. Heat the oil in a wok or large frying pan, then cook the onion and garlic over a medium heat for 5 minutes until soft. Add the paprika, tomatoes and stock, and then bring to the boil.
  2. Turn down the heat to a simmer, stir in the pasta and cook for 7 minutes, stirring occasionally to stop the pasta from sticking. Stir in the seafood, cook for 3 minutes more until it's all heated through and the pasta is cooked, and then season to taste. Sprinkle with parsley and serve with lemon wedges.


Make it Spanish-style. Add a pinch of saffron and a little white wine along with the tomatoes. 

Nutrition Per serving

370 kcalories, protein 23g, carbohydrate 62g, fat 5 g, saturated fat 1g, fibre 4g, salt 1.4 g

Recipe from Good Food magazine, May 2005.
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