Seafood pasta in a jiffy

Pasta4 people
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By Ángela

If one day people come to your house by surprise and you want to surprise your guests with an original pasta dish that is made while you serve them a beer on the terrace, this is scrumptious and on top of that it is low in calories. I caught the recipe from an English cook on TV and he called it (rightly) “quick seafood pasta”.

Obviously, with fresh seafood from the market it will be much better, but today we are talking about the “we-are-caught-by-surprise-what-do-I-do” effect. Even for the broth we will manage with a tablet of concentrate (and if you do not have fish, put chicken, in the absence of bread...).

seafood pasta

Print recipe

If one day people come to your house by surprise and you want to surprise your guests with an original pasta dish, prepare this seafood pasta in no time.

seafood pasta
  • Ángela
  • Kitchen: cuisine
  • Recipe type: pasta
  • Rations: 4
  • Total time:

Ingredients

  • 300 g of assorted seafood (frozen for paella is worth it)
  • 400 g homemade fried tomato
  • a splash of white wine
  • 300 g of espaquetis
  • basil or parsley
  • 1 cebolla
  • 1 l fish broth (cubed is fine)
  • 1 tsp. sweet paprika
  • 1 tbsp. extra virgin olive oil
  • a garlic

Preparation

  1. If we had fresh shellfish, such as prawns, the first thing we would do would be to make a broth with the heads and tails (boil for 15 minutes).

  2. Strain and return to heat, when it starts to boil add the pasta and cook until al dente. If not, we can put brick broth or a tablet dissolved in 1 liter of water. There we cook the pasta until it is al dente (see the manufacturer's instructions).

  3. While the pasta is cooking, we put a little oil in a pan and fry the garlic and onion, both finely chopped; Add the paprika off the heat so it doesn't burn and stir with a wooden spoon.

  4. When the vegetables start to poach, add the seafood, sauté for a few seconds and pour in a splash of white wine. We let the alcohol evaporate (about 3 minutes), add salt and pepper to our liking and remove from the heat.

  5. We combine the spaghetti with the seafood, add a warm fried tomato to suit the consumer and sprinkle with a little chopped basil or parsley.

  6. You can present the dish with a few lemon wedges on the side.


Discover other recipes of: Pasta recipes, Fun Recipes, Seafood recipes

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  1.   Isa said
    ago 4 years

    I usually look for recipes with the ingredients that I have at home and this one has been very useful.
    Although I have used beef broth to cook the pasta, water with balsamic vinegar instead of white wine and tomato concentrate instead of the sauce, it has been quite acceptable.

    Reply to Isa