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20-minute seafood pasta

Make a low-fat, satisfying dish in minutes - ideal for Friday nights

  • Ready in 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 370
  • Carbohydrates 62
  • Saturated Fat 1
  • Sugar 0
  • Protein 23
  • Fat 5
  • Fibre 4
  • Salt 1.4

Nutrition per serving

  • Calories 370
  • Carbohydrates 62
  • Saturated Fat 1
  • Sugar 0
  • Protein 23
  • Fat 5
  • Fibre 4
  • Salt 1.4

Ingredients

  • 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

Tip

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

Method

  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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