Seafood Spaghetti Recipe

Name: Seafood Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g seafood, I use supermarket packs of cooked prawn, mussels and squid (thawed if frozen); 1 tablespoon olive oil; 12 onion, very finely sliced (medium); 2 garlic cloves, finely sliced; 1 small green chili pepper, finely sliced; 1 dash seafood stock, concentrate or 1 dash half a fish stock cube dissolved in 100ml hot water; 1 glass white wine; handful flat leaf parsley, shredded; ½ teaspoon cornflour; 200 g spaghetti

Servings: persons

400 g seafood, I use supermarket packs of cooked prawn, mussels and squid (thawed if frozen)
1 tablespoon olive oil
12 onion, very finely sliced (medium)
2 garlic cloves, finely sliced
1 small green chili pepper, finely sliced
1 dash seafood stock, concentrate or 1 dash half a fish stock cube dissolved in 100ml hot water
1 glass white wine
handful flat leaf parsley, shredded
½ teaspoon cornflour
200 g spaghetti

1
warm olive oil in a skillet and fry onion, garlic and chili over a medium heat until onion softens - not long enough for the garlic to colour.
2
add parsley, fish stock and white wine and bring to a gentle simmer.
3
let the liquid reduce by about half.
4
dissolve cornflour in a little cold water and add to pan and stir - cook for a minute or two, this is just to give the sauce a bit of body and a gloss.
5
in separate pan, cook spaghetti according to instructions - aim for it to be a little al dente.
6
when spaghetti is very nearly done, add seafood to the sauce and gently heat through over a low heat, add drained spaghetti and stir all together.
7
serve with a little more shredded parsley to garnish.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 400 g seafood, I use supermarket packs of cooked prawn, mussels and squid (thawed if frozen), 1 tablespoon olive oil, 12 onion, very finely sliced (medium), 2 garlic cloves, finely sliced, and more.

Yes, Seafood Spaghetti falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seafood Spaghetti

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