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If you’re craving a delicious seafood dish but want something quick and easy, this one-pan seafood liguine is the perfect recipe for you.
Combining tender seafood with a rich, flavorful tomato-paprika sauce and al dente pasta, it’s a meal that feels fancy but is simple enough for even the busiest weeknight.
Fresh, vibrant, and full of flavor, this recipe is sure to become a go-to favorite in your kitchen!
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Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 garlic clove, minced
- 1 teaspoon paprika
- 1 can (400g) chopped tomatoes
- 1 liter chicken stock (you can use stock cubes)
- 300g linguine or spaghetti, broken into smaller pieces
- 240g frozen seafood mix, thawed
- A handful of fresh parsley, chopped
- Lemon wedges, for serving
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Instructions
Step 1: Prepare the base
- Start by heating the olive oil in a large frying pan or wok over medium heat.
- Add the chopped onion and garlic, cooking for about 5 minutes until they become soft and translucent.
Step 2: Add flavor
- Once the onions and garlic are soft, stir in the paprika.
- Then pour in the chopped tomatoes and chicken stock.
- Bring the mixture to a boil.
Step 3: Cook the pasta
- Lower the heat to a gentle simmer.
- Add the broken pasta into the pan, stirring it occasionally to prevent sticking.
- Let it cook for around 7 minutes.
Step 4: Add the seafood
- Next, stir in the thawed seafood mix.
- Allow everything to cook for another 3 minutes, until the seafood is warmed through and the pasta is tender.
Step 5: Finish and serve
- Taste and season with salt and pepper as needed.
- Sprinkle the chopped parsley over the dish and serve it with lemon wedges on the side for a burst of freshness.
FAQs
What type of seafood works best in this recipe?
You can use a pre-mixed frozen seafood blend, typically including shrimp, squid, and mussels. However, feel free to customize it with your favorite seafood, such as clams, scallops, or even fresh fish pieces.
How do I know when the seafood is cooked?
Shrimp should turn pink and opaque, while squid and mussels should be tender but not rubbery. If using shellfish like mussels, make sure they’ve opened, and discard any that remain closed after cooking.
Quick Italian Seafood Linguine
Ingredients
- 1 tbsp olive oil
- 1 onion onion finely chopped
- 1 garlic clove minced
- 1 tsp paprika
- 1 can chopped tomatoes (400g)
- 1 liter chicken stock (you can use stock cubes)
- 300 grams linguine or spaghetti broken into smaller pieces
- 240 grams frozen seafood mix thawed
- A handful of fresh parsley chopped
- Lemon wedges for serving
Instructions
Prepare the base
- Start by heating the olive oil in a large frying pan or wok over medium heat.Add the chopped onion and garlic, cooking for about 5 minutes until they become soft and translucent.
Add flavor
- Once the onions and garlic are soft, stir in the paprika.Then pour in the chopped tomatoes and chicken stock. Bring the mixture to a boil.
Cook the pasta
- Lower the heat to a gentle simmer.Add the broken pasta into the pan, stirring it occasionally to prevent sticking. Let it cook for around 7 minutes.
Add the seafood
- Next, stir in the thawed seafood mix.Allow everything to cook for another 3 minutes, until the seafood is warmed through and the pasta is tender.
Finish and serve
- Taste and season with salt and pepper as needed.Sprinkle the chopped parsley over the dish and serve it with lemon wedges on the side for a burst of freshness.
hey, was thinking of making this for a small get together this weekend, wondering if it’s okay to mix different types of seafood or should i just stick to one kind? also, any wine pairing suggestions? thanks!
A crisp white wine pairs beautifully with seafood. Think Sauvignon Blanc or Chardonnay!
this looks like a lot of steps. got anything simpler?
For those wondering, it’s crucial not to overcook the seafood. Ideal internal temp for shrimp is 120F, and for scallops, it’s 130F. Always check with a thermometer if you’re unsure!
seafood in pasta? why ruin a perfectly good dish. not for me, thanks.
Just tried this recipe out, and it was a hit! The tips on selecting seafood were super helpful. Thanks, Sandra, for such a detailed guide. Will definitely make it again!
Seafood pasta? So basically, an under the sea party on my plate. I’ll take a dive!
Make sure to sea-son it well!