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
Full recipe from : yummly.com
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.
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.