Seafood is like marmite, you either love it or hate it. Personally, I adore it. It's not always the cheapest thing to buy, but this slimming friendly Seafood Pasta is so delish that it's a meal I like to make for a special occasion.
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
If you’re looking for a ‘special occasion’ meal to share with friends or just to treat yourself, you’ll be on to a winner with this Seafood Pasta dish!
Some people avoid cooking seafood as they assume it’s difficult to prepare or cook properly. If you’re concerned that your culinary skills may not be up to the challenge, frozen seafood is a great, cheap and convenient option for this recipe.
If you’re happy to use fresh seafood, we recommend soaking any shellfish prior to cooking, to get rid of any sand or grit that may be hiding in there.
Take our quantities of seafood as a rough guide in this Seafood Pasta. You can more prawns or less squid depending on your preference.
What diets is this Seafood Pasta recipe suitable for?
This Seafood Pasta recipe is suitable for people following a dairy free diet.
This Seafood Pasta recipe can be made gluten free as long as you swap out the following ingredients for gluten free versions;
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make this Seafood Pasta?
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No special ingredients are required for this recipe, but we suggest using a multicooker for ease.
If you haven’t tried one yet, multicookers are great for cooking your pasta. They’re also ideal for steaming, which is perfect for cooking that all-important veg. You can pick a multicooker up on Amazon.
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‘This dish has made it into the top 10 favourite PON list in our house, so easy to prepare and cook, minimal fuss, maximum yummyness👌’
Cook the spaghetti as per the instructions until al dente.
Into a saucepan on a moderate, heat add the whole cherry tomatoes and garlic. Crush the tomatoes with the back of a wooden spoon so they release some of their juice. Add 3 tbsp of water from the cooking pasta.
Once the tomatoes are heated through, add the tomato puree and 2 tbsp of fresh basil. Add your chosen seafood and cover until cooked through.
Once the pasta is cooked, drain and add to the sauce. Stir well to combine and serve. Sprinkle the remaining basil over the top.
What could I serve alongside this Seafood Pasta?
The following recipes would go great with our Seafood Pasta recipe:
How do you know when this Seafood Pasta is cooked?
Cook the pasta according to the instructions on the packet usually dried pasta is cooked between 10-12 minutes.
How long can you keep Seafood Pasta in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Seafood Pasta in the fridge for approximately 3 days or so.
Can I freeze this Seafood Pasta?
We do not recommend freezing this recipe.
How do I reheat this Seafood Pasta?
From chilled: Place in a microwave proof container with a loosely fitting lid and heat for 4-7 minutes until piping hot.
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Seafood is like marmite, you either love it or hate it. Personally, I adore it. It’s not always the cheapest thing to buy, but this slimming friendly Seafood Pasta is so delish that it’s a meal I like to make for a special occasion.
- KCals 405
- Carbs 43G
- Cook the spaghetti as per the instructions until al dente.
- Into a saucepan on a moderate heat, add the whole cherry tomatoes and garlic. Crush the tomatoes with the back of a wooden spoon so they release some of their juice. Add 3 tbsp of water from the cooking pasta.
- Once the tomatoes are heated through, add the tomato puree and 2 tbsp of fresh basil. Add your chosen seafood and cover until cooked through.
- Once the pasta is cooked, drain and add to the sauce. Stir well to combine and serve. Sprinkle the remaining basil over the top.
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