One Pot Seafood Pasta Recipe

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One pot seafood pasta

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
maggi to taste
1 tsp
turmeric, ground
1 tsp
dried italian seasoning


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

About this Recipe

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