one pot seafood pasta
I have tried this so many ways now. Only changing out the meat, seafood or vegetable (sometimes I go vegetarian with my dishes.) I like it a bit soupier (to dip bread in it) so I use 64 ounces of liquid but if you like it drier, use less liquid but not less than 4.5 cups! Want a twist? Replace half the liquid with white or red wine depending on the meat you use. You cannot mess this one up!
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prep time
10 Min
cook time
15 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1 bag aquastar seafood medley
- 64 ounces swansons chicken stock
- 1 package angelhair pasta
- 10 1/2 ounces grape or cherry tomatoes
- 1 medium yellow onions
- 1 tablespoon heaped chopped garlic
- - fresh basil, as much as you like
- 5 ounces diced pancetta
- - salt and pepper to taste
- dash maggi to taste
- 1 teaspoon turmeric, ground
- 1 teaspoon dried italian seasoning
How To Make one pot seafood pasta
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Step 1Start with adding the chopped onions and garlic to the chicken stock on high heat in a big pan. Add the seafood.
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Step 2As it starts to boil, add the Pancetta and the pasta. Put in as much fresh basil as you like. Add the other spices and seasoning, including the Maggi.
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Step 3Cut the tomatoes in half and add them. Stir everything around and lower the heat to a simmer... Cook until the pasta is done... about 6 minutes. Serve and sprinkle with a little Parmesan cheese and a tad more fresh basil.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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