* This is a sponsored post for National Seafood Week *
Not only is seafood really healthy, but it is so easy and quick to cook too, making it the perfect week night meal that can be ready in 15 minutes. Add it to pasta and you have yourself a comforting meal in a flash.
It is National Seafood Week and I am here to share with you all the wonderful benefits of seafood, as well as some new ways to use it. I have another delicious seafood recipes to share with you on Wednesday too, so look out for that! You can see lots of other seafood recipes over on Fish The Dish too.
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National Seafood Week 2015 (9th – 16th October 2015) aims to encourage people to buy, taste and cook seafood more often, as I think people are often scared to cook with it because they think it is difficult, but it is far from it.
I have lots more seafood recipes to share with you soon, but this one had to be the first as it was a big hit in our house and only takes 15 minutes, which is quicker and cheaper than ordering a takeaway.
Seafood is a big part of our diet as it is packed full of vitamins and minerals and omega-3 fatty acids that are essential for a healthy heart. I also find that the fish oil is really good for my hair, skin and nails and my hair has never been so shiny and soft.
One of the things I love about this meal is that it is really light, but still quite hearty and comforting, which is ideal for this time of year as the temperature is dropping.
It has a healthy amount of garlic in it too, which is essential for keeping me healthy and my immune system boosted. So, expect to see lots more recipes containing garlic and ginger over the coming weeks, as I am determined not to get ill again this cold season.
You don’t have to use watercress in this. You could just as easily use kale (I know, I am kale obsessed) or any other greens that are cheap in the supermarket or that you have hanging around in the fridge.
I never used to be a massive fan of cooking with wine, as I thought it was a waste of wine when I could just be drinking it, but a little bit adds so much flavour and it compliments the crab perfectly.
How to make Crab Spaghetti – Serves 2:
- 140 g gluten free spaghetti
- 6 shallots diced
- 3 garlic cloves crushed
- 170 white crab meat
- 1 lemon (juice and zest only)
- 250 ml white wine
- 70 g watercress
- 100 g cherry tomatoes
- 15 g fresh parsley finely chopped
- 1 pinch red chilli flakes (optional)
- 1 pinch sea salt and black pepper
- 0.5 tbsp olive oil
- Add the spaghetti to a pan of boiling water and simmer for 12 minutes.
- Add the oil to another pan and add the shallots and garlic and gently cook for 2 minutes. Add the wine and simmer for 3 minutes.
- Drain the spaghetti and add to the shallots with all of the rest of the ingredients and cook for 3 minutes and serve.
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**This recipe was commissioned by National Seafood Week, but all opinions are my own**.