One pot seafood pasta

One Pot Seafood Pasta

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Jackie Pillai


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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10 Min
15 Min
Stove Top


  • 1 bag(s)
    aquastar seafood medley
  • 64 oz
    swansons chicken stock
  • 1 pkg
    angelhair pasta
  • 10 1/2 oz
    grape or cherry tomatoes
  • 1 medium
    yellow onions
  • 1 Tbsp
    heaped chopped garlic
  • ·
    fresh basil, as much as you like
  • 5 oz
    diced pancetta
  • ·
    salt and pepper to taste
  • dash(es)
    maggi to taste
  • 1 tsp
    turmeric, ground
  • 1 tsp
    dried italian seasoning

How to Make One pot seafood pasta


  1. Start with adding the chopped onions and garlic to the chicken stock on high heat in a big pan. Add the seafood.
  2. As 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.
  3. Cut 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.

Printable Recipe Card

About One pot seafood pasta

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Hashtags: #One Pot #pasta

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