Quick seafood spaghetti

Ingredients

• 250 g (1 packet)spaghetti
• 2 clovesgarlic, finely chopped
• 1 tbsp (15 ml)Italian herbs
• 1 tbsp (about 15 g)butter
• ¾ cup (about 115 g)red bell pepper, chopped
• 1 packetmixed seafood

Instructions

1. 1

   Cook the spaghetti

   Bring plenty of water (750 ml) with a pinch of salt to the boil in a deep pan. Cook the spaghetti for about 10–12 minutes.

2. 2

   Start the sauce

   While the pasta cooks, put 2–3 tbsp (30–45 ml) water, the garlic and a pinch of salt in a frying pan. Cook until the garlic softens.

3. 3

   Cook the seafood

   Add the mixed seafood and Italian herbs to the pan. Once the seafood is cooked, add the red pepper and cook everything for a further 5 minutes.

4. 4

   Drain the pasta

   When the spaghetti is cooked, drain it and rinse it with very cold water. Drain again and transfer it to a large bowl.

5. 5

   Combine and serve

   Add 1 tbsp butter to the pasta and mix well, then stir in the seafood sauce. For an arrabbiata-style touch, add a pinch of ground chilli.

What is seafood spaghetti?

Seafood spaghetti is a pasta dish pairing long strands of pasta with seafood and seasonings. This version uses a supermarket mixed-seafood packet, so it is quick to assemble without preparing several kinds of seafood separately.

The recipe’s Mediterranean-style combination of garlic, Italian herbs and red pepper keeps the sauce simple. Butter is stirred through the cooked pasta before the seafood mixture is added.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 26g protein, 62g carbs, 9g fat.

The spaghetti supplies most of the carbohydrates, while the butter contributes fat and the seafood provides much of the protein. The exact nutrition depends on the unspecified seafood packet size and mix; serve with salad or vegetables to round out the plate.

Choosing the seafood

Mixed seafood: use a supermarket assortment, following any package guidance for safe cooking. The packet size and exact seafood mix are not specified, so cooking time may vary.

Soften the garlic gently

Garlic first: the method cooks it in a little water with salt until softened. Keep the pan at a gentle heat and avoid letting the garlic brown before adding the seafood.

Check the seafood and pepper

Seafood: cook it until done according to the type in your packet, as the recipe does not give a precise cooking time for this stage.

Pepper: add it after the seafood is cooked, then cook for 5 minutes more. This gives the pepper time to soften while retaining some texture.

Why rinse the pasta?

Cold rinse: the recipe calls for rinsing the drained spaghetti with very cold water before mixing in the butter. Drain it thoroughly afterwards so excess water does not dilute the seafood sauce.

Serving ideas

Serve the spaghetti soon after combining it with the sauce. A crisp green salad or simply cooked vegetables can add freshness alongside the pasta.

Recipe notes & tips

• Measure the 750 ml pasta water before bringing it to the boil.
• Chop the garlic and red pepper before starting so they are ready when needed.
• Check the seafood packet for whether it is raw or already cooked, and follow its cooking guidance.
• Drain the spaghetti well after rinsing it with cold water.
• Stir the butter through the pasta while it is still warm so it coats the strands.

Variations

• Add chilli: stir in a pinch of ground chilli for the suggested arrabbiata-style finish.
• Use fresh herbs: replace the dried Italian herb blend with a suitable chopped herb mixture.
• Add lemon: finish with a little lemon juice for a bright note.
• Change the pepper: use yellow or orange bell pepper instead of red.
• Serve with greens: add a side of steamed greens for a vegetable accompaniment.

Common mistakes to avoid

• Overcooking the spaghetti: check it near the 10-minute mark and drain when cooked to your liking.
• Rinsing without draining: let the spaghetti drain thoroughly after the cold rinse so the sauce is not watered down.
• Browning the garlic: cook it gently in the water and remove the pan from the heat if it starts to colour.
• Guessing seafood doneness: check the packet instructions because the assortment and its starting state can differ.
• Adding the pepper too early: add it after the seafood is cooked, as directed, then cook for 5 minutes.

How to store

Refrigerate leftovers promptly in a covered container and eat within 1–2 days. Reheat gently in a pan until piping hot, adding a small splash of water if the pasta seems dry.

Frequently asked questions