SPAGHETTI WITH SEAFOOD RECIPES RECIPES

Name: Healthy seafood spaghetti
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 2 tbsp olive or rapeseed oil; 1 small fennel bulb (160g), halved and thinly sliced; 1 onion (160g), finely chopped; 150g wholemeal spaghetti; 2 large pinches of chilli flakes; 3 garlic cloves, finely grated; 1⁄2 lemon, zested, plus 2 tbsp juice; 3 tbsp tomato purée; 300g frozen mixed seafood (we used a mixture of prawns, mussels and squid rings), defrosted; 3 tbsp chopped parsley

SEAFOOD SPAGHETTI RECIPE | BBC GOOD FOOD

Seafood spaghetti recipe | BBC Good Food image

Be transported to a beachside restaurant with a bowl of quick and easy seafood pasta that’s bursting with nutrients

Provided by Sara Buenfeld

Categories Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 10

Ingredients

2 tbsp olive or rapeseed oil
1 small fennel bulb (160g), halved and thinly sliced
1 onion (160g), finely chopped
150g wholemeal spaghetti
2 large pinches of chilli flakes
3 garlic cloves, finely grated
1⁄2 lemon, zested, plus 2 tbsp juice
3 tbsp tomato purée
300g frozen mixed seafood (we used a mixture of prawns, mussels and squid rings), defrosted
3 tbsp chopped parsley

Steps:

Heat the oil in a large non-stick pan and cook the fennel and onion for 10 mins, stirring occasionally until softened. Meanwhile, bring a pan of water to the boil and cook the spaghetti for 10 mins until al dente.
When the fennel and onion mixture has softened, stir in the chilli flakes, garlic, lemon zest and juice. Add the tomato purée and cook briefly, stirring all the time.
Drain the pasta, reserving a mugful (around 250ml) of the cooking water. Stir the seafood into the tomato sauce and warm through. Toss the spaghetti into the sauce with the parsley and just enough of the reserved cooking water to loosen. Season and serve.

Nutrition Facts : Calories 531 calories, FatContent 16 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 57 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 11 grams fiber, ProteinContent 35 grams protein, SodiumContent 0.8 milligram of sodium

SEAFOOD SPAGHETTI RECIPE | BBC GOOD FOOD

Seafood spaghetti recipe | BBC Good Food image

Be transported to a beachside restaurant with a bowl of quick and easy seafood pasta that’s bursting with nutrients

Provided by Sara Buenfeld

Categories Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 10

Ingredients

2 tbsp olive or rapeseed oil
1 small fennel bulb (160g), halved and thinly sliced
1 onion (160g), finely chopped
150g wholemeal spaghetti
2 large pinches of chilli flakes
3 garlic cloves, finely grated
1⁄2 lemon, zested, plus 2 tbsp juice
3 tbsp tomato purée
300g frozen mixed seafood (we used a mixture of prawns, mussels and squid rings), defrosted
3 tbsp chopped parsley

Steps:

Heat the oil in a large non-stick pan and cook the fennel and onion for 10 mins, stirring occasionally until softened. Meanwhile, bring a pan of water to the boil and cook the spaghetti for 10 mins until al dente.
When the fennel and onion mixture has softened, stir in the chilli flakes, garlic, lemon zest and juice. Add the tomato purée and cook briefly, stirring all the time.
Drain the pasta, reserving a mugful (around 250ml) of the cooking water. Stir the seafood into the tomato sauce and warm through. Toss the spaghetti into the sauce with the parsley and just enough of the reserved cooking water to loosen. Season and serve.

More about "spaghetti with seafood recipes recipes"

SEAFOOD SPAGHETTI RECIPE | BBC GOOD FOOD

Be transported to a beachside restaurant with a bowl of quick and easy seafood pasta that’s bursting with nutrients
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner
Calories 531 calories per serving

Drain the pasta, reserving a mugful (around 250ml) of the cooking water. Stir the seafood into the tomato sauce and warm through. Toss the spaghetti into the sauce with the parsley and just enough of the reserved cooking water to loosen. Season and serve.

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