Creamy Seafood Pasta Sauce – Light seafood for a summer treat

In South Africa, we love everything protein. We love our beef, pork, mutton, venison, you name it but we are also well known for seafood. If you live along the coast, you find some of the best seafood out there. We have some unique fish along the coastline and also the usual classics. If you love seafood, you’ll love the special pasta sauce we have for you right here. Our Creamy Seafood Pasta Sauce is light, creamy and goes very well with pasta and even some rice.

White wine goes very well with most styles of seafood dishes and this one is no different. Your mussels, shrimp and calamari will bathe in the goodness of your white wine and cream sauce. Make sure to taste your sauce before adding more salt as fish spice is often salty already. Lemons add some zest to the fish and elevate the flavour. You can also serve with fresh lemon or lime on the side for a squeeze before you tuck in. Enjoy your Creamy Seafood Pasta Sauce with rice or with your favourite pasta.

Seafood is the way to go this summer. Our Creamy Seafood Pasta Sauce is a light pasta sauce that’s perfect for those warm summer days.

Creamy Seafood Pasta Sauce Recipe

5 from 2 votes

Recipe by Melissa Jacobs Course: DinnerCuisine: GlobalDifficulty: Easy

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Ingredients

• 1 onion, sliced

• 2 cloves garlic, crushed

• 400 g mussels (in the shell)

• 400 g calamari strips

• 400 g large shrimp

• 2 tbsp fish spice

• 1 tsp salt

• ½ tsp fresh black pepper

• juice of a lemon

• 1 tsp honey

• 125 ml cream

• 100 ml white wine (optional)

• 30 ml butter

Method

• In a large saucepan, fry the onion and garlic in the butter. 
• Add the mussels, prawn and calamari strips.
• Spice with fish spice, salt and pepper. 
• Add the wine, lemon juice and honey.
• Let it simmer for 15 minutes. 
• Add the cream, stir it gently for five minutes.
• Serve on a bed of your favourite rice or pasta, garnish with fresh parsley or coriander.

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