Creamy Seafood Pasta

This creamy seafood pasta recipe is simple and quick to prepare. It's suitable for a dinner party or a family meal.

You can use fresh or frozen seafood - frozen are probably easiest. It's a great storecupboard/freezer recipe.


Seafood Pasta

  • 12 oz (300g) dried pasta
  • 1 onion - peeled and finely chopped
  • 2 tbspns olive oil
  • 1 glass dry white wine
  • 8 oz (200ml) tub of creme fraiche
  • 1lb (500g) packs of mussels in garlic butter
  • 8 oz (250g) frozen prawns/shrimp- defrosted
  • handful of fresh chopped parsley
  •  2 tbspns fresh chopped tarragon

Cook the pasta in boiling water (add a drop of olive oil to prevent sticking) for around 10 minutes.

Meanwhile, heat the olive oil in a large pan and then soften the onion.

Add the wine and simmer for a couple of minutes.

Combine the creme fraiche and then pour in the mussels and prawns.

Heat the creamy sauce adding the herbs for the last minute or so.

Drain the pasta.

Divide the pasta onto warmed plates and top with the creamy seafood pasta sauce.

Let people decide whether to add fresh ground black pepper and grated parmesan cheese.

Use spagahetti or tagliatelle for this recipe - serve it with fresh crusty bread and butter to mop up the juices.

The recipe uses ready cooked mussels in garlic butter - you can of course cook them yourself.

Just scrub and beard them. Soften a couple of crushed garlic cloves in butter, add a glass of white wine, then the mussels. Steam them for about 5 minutes until they're open. Discard any that remain closed.

There's a great recipe for mussels here which would be suitable.

The recipe calls for a glass of white wine - you can either serve the rest of the bottle to your guests or exercise cook's privileges and drink it while the meal's cooking :-)

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› Creamy Seafood Pasta

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