20-Minute Seafood Pasta

20-Minute Seafood Pasta 1

When we lived in Italy, we ate a lot of seafood. It was…the best.

The melon and prosciutto wasn’t too shabby, either. And the pizza was heavenly. Oh, and the gelato! And wine! Yep, it’s a good thing I don’t live in Italy with all of those delicious eats and drinks.

Of course there’s also the pasta…that was always cooked to perfection – a skill I’m still trying to master.

20-Minute Seafood Pasta 2

Between just the pasta and the seafood, we were in heaven. Mark and I are similar in that we would choose seafood over meat any day of the week. Of course Italy expanded our seafood repertoire as they commonly serve octopus and squid, along with prawns, scallops, mussels, clams, and fish. It was glorious.

It wasn’t until Mark picked up a bag of seafood medley from CostCo that I realized we’ve been missing the wide variety of seafood in our diets.

20-Minute Seafood Pasta 3

But then the bag of seafood sat in our freezer for a solid 3-4 months, untouched. I blanked on what to whip up until Pinterest helped me out with a quick Seafood Pasta meal. Duh!

This meal most definitely takes me back to our days in Italy. Of course I had to up the amount of garlic and added in white wine for more flavor, but the simple flavors and finishing touch of lemon and parsley is the perfect combination of classic ingredients with top-notch flavors.

20-Minute Seafood Pasta 4

5.0 from 3 reviews
20-Minute Seafood Pasta
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
 
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
Instructions
  1. 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.
  2. 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.
Notes
Recipe adapted from Good Food Magazine, May 2005
Nutrition Information
Serving size: scant 2 cups Calories: 465 Fat: 8.6 Carbohydrates: 60.4 Sugar: 8.8 Sodium: 719 Fiber: 8.0 Protein: 30.4 Cholesterol: 154
Be well,

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13 Comments

  1. June 8, 2017 / 8:36 pm

    This is one of my favorite classics which I’ve been cooing for years. Everyone who’s tried it with me is bowled over, every single time. To be as authentic as possible, one MUST use almost all the complimentary ingredients as given here. Garlic, white wine and olive oil. Adding a little butter also gives it an edge but it’s not necessary especially since this is already a calorie rich recipe. Fresh parsley cinches the recipe but dried parsley will still give you a very satisfying taste.

  2. Janet Kroll
    June 29, 2018 / 4:31 pm

    I don’t understand the pasta cooking direction. Am I taking dry pasta out of the box and cooking in the frying pan?

    • Nicole Morrissey
      Author
      July 1, 2018 / 1:20 pm

      Janet, thanks for your inquiry! The pasta goes right in, uncooked. Nice and easy! 🙂

  3. Joy
    July 20, 2018 / 8:38 pm

    Is the seafood medley thawed or frozen?

    • Nicole Morrissey
      Author
      July 24, 2018 / 1:08 pm

      Frozen 🙂

  4. Andrea Strickler
    January 28, 2019 / 8:19 pm

    I found a seafood medley in the freeher section at Aldi knowing my hubby would be excited, so when I got home I started searching for a recipe. Tasty sauce, very filling. and easier to put together than I thought it would be. I like that it all cooked in one pot. I wish I would have found fresh parsley but the grocery was all out when I was there. I must confess that this was my first time eating mussels, likewise for my daughter. I decided I liked them, but my daughter said they were chewy and too strong tasting. Oh well! More for the hubby to eat!! Lol

    • Nicole Morrissey
      Author
      January 29, 2019 / 12:21 pm

      So glad you enjoyed, Andrea!! 🙂 Appreciate your comment!

      • Mel H
        April 18, 2019 / 1:28 pm

        Very good with asperagas added to it

  5. Kevin
    February 1, 2020 / 9:38 pm

    Since moving to Omaha I have craved this dish but can’t find it anywhere. This was easy and fantastic flavor even though I overcooked the seafood by a few minutes. The Costco seafood medley will be a staple in the freezer from now on. Thank you for posting this recipe. Highly recommended.

  6. Kevin
    March 15, 2020 / 11:03 am

    Simple, delicious and healthy. I’ve made this recipe a couple of times now, and throw in any other veggies I have lying around.

    • Nicole Morrissey
      Author
      March 17, 2020 / 8:51 pm

      Thanks, Kevin!!

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