20-Minute Seafood Pasta
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Prep time: 
Cook time: 
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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
Recipe by Prevention RD at https://preventionrd.com/20-minute-seafood-pasta/