20 Minute Seafood Pasta

20-MINUTE SEAFOOD PASTA

20-minute seafood pasta image

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

Provided by Good Food team

Categories Dinner, Lunch, Main course, Pasta, Starter, Supper

Time 20m

Number Of Ingredients 9

Ingredients

1 tbsp olive oil
1 onion, chopped
1 garlic clove, chopped
1 tsp paprika
400g can chopped tomatoes
1l chicken stock (from a cube is fine)
300g spaghetti, roughly broken
240g frozen seafood mix, defrosted
handful of parsley leaves, chopped, and lemon wedges, to serve

Steps:

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.
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 the parsley and serve with lemon wedges.

Nutrition Facts : Calories 417 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 2.3 milligram of sodium

20-MINUTE SEAFOOD PASTA

20-Minute Seafood Pasta image

Provided by Nicole Morrissey

Time 25m

Yield 5 servings

Number Of Ingredients 12

Ingredients

2 Tbsp olive oil
1 onion, diced
4 garlic cloves, minced
⅔ cup dry white wine
1 tsp paprika
¼ tsp salt and black pepper, to taste
2½ cups low-sodium chicken broth
1 (28 oz) can petite diced tomatoes
10.5 oz uncooked whole wheat spaghetti
24 oz raw seafood (shrimp, squid, scallops, mussels, clams, etc)
handful of parsley, minced
1 lemon, cut into wedges

Steps:

Heat the olive oil in a large, deep skillet or wok. Once hot, add the onion and cook for 4-5 minutes or until softened. Add garlic and cook 30-60 seconds or until fragrant. Add the wine and simmer until nearly all is cooked off. Increase heat to high and stir in the paprika, salt, pepper, tomatoes, and broth; bring to a boil.
Reduce heat to medium-low, and stir in the pasta. Cook for 7-9 minutes, stirring occasionally. Add the seafood and cook 3-4 minutes or until cooked. Top with parsley and serve with lemon wedge.

Nutrition Facts : Nutrition Information Serving size scant 2 cups Calories

20-MINUTE INSTANT POT SHRIMP SCAMPI PASTA

20-Minute Instant Pot Shrimp Scampi Pasta image

The genius of this recipe is that all of the ingredients--wine, garlic, shrimp -- even the pasta -- cook together in one pot. Just make sure to use shrimp that's still frozen or they will overcook. You don't have to serve garlic bread with the dish, but there's nothing better for sopping up all that delicious buttery sauce.

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

6 tablespoons unsalted butter
2 tablespoons olive oil
6 cloves garlic, chopped
3/4 cup dry white wine
Juice and zest of 1 lemon
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
6 scallions, sliced
12 ounces thin spaghetti, broken in half
1 1/2 pounds frozen peeled and deveined shrimp
Garlic bread, for serving, optional
Green salad, for serving, optional

Steps:

Add the butter, olive oil and garlic to a 6- or 8-quart Instant Pot® multi-cooker and set to high saute (see Cook's Note). Cook, stirring often, until the garlic is softened but not browned, about 3 minutes. Add the wine, lemon juice and zest, red pepper flakes, 2 teaspoons salt and several grinds of pepper. Bring to a boil and let simmer 1 minute. Add 2 cups water, then add half of the pasta all in one direction and then the other half of the pasta in a criss-cross fashion. Top with the shrimp and half of the scallions.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 minute. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 5 minutes, being careful of any remaining steam, unlock and remove the lid.
Using tongs, toss the pasta to evenly coat with the sauce and break up any clumps. Top with the remaining scallions and serve with salad and garlic bread if using.

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