Seafood and herb pasta

A fantastically light dish that’s just so easy to make and has a real wow factor!

Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes

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250g (9oz) pappardelle pasta

150g (5oz) butter

2 tbsp olive oil

2 garlic cloves, chopped

400g (14oz) bag frozen raw seafood mixture, defrosted

200ml (7fl oz) dry white wine

200g (7oz) ripe medium tomatoes, quartered

200g (7oz) baby spinach

2 tbsp finely chopped parsley

3 tbsp torn basil

Lemon wedges to serve


1. Cook the pasta according to the packet instructions and drain. Heat the oil and 100g (3½oz) of the butter in a large non-stick frying pan over a high heat. Add the garlic and the seafood and cook over a high heat for 3 minutes or until cooked through. Add the wine and bubble and shake the pan for 2 minutes.

2. Whisk in the remaining butter, season well and add the tomatoes, spinach and herbs. Stir until wilted. Divide the pasta among four large warm pasta bowls, adding a splash of hot cooking water to each. Spoon the seafood mixture over the top along with any pan juices. Serve straight away with a squeeze of lemon.


If you can’t get hold of pappardelle pasta, replace with linguine or tagliatelle pasta and use an extra 100g (3½oz).

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