Angel Hair Seafood Pasta

Serves 4 – 6

Difficulty: Easy

Prep time: 10 minutes

Cook time: 25 minutes


  • 250g angel hair pasta
  • 400g Sea Harvest Seafood Mix
  • 1 large onion – diced
  • 2 cloves of garlic – crushed
  • 40g butter
  • 35g cake flour
  • 250ml milk
  • 125ml cream
  • 2 lemons
  • 30ml parsley – roughly chopped
  • 80g parmesan – finely grated
  • Olive oil – for frying and drizzling
  • Salt
  • Freshly ground black pepper


  1. In a large pot of salted boiling water, add the angel hair pasta and cook for 4 minutes or until just al dente. Drain over a colander and rinse with cold water. Drizzle a generous amount of olive and mix gently. Set aside.
  2. In a large frying pan over a high heat, add a generous amount of olive oil along with the seafood mix and onion and sauté for 10 minutes. Add the garlic and season well with salt and freshly cracked black pepper and fry for a further minute. Remove the mix from the pan and set aside.
  3. In a medium pot over a medium heat, add the butter and flour and combine until a thick paste forms. Cook for a minute while continuously scraping the pan. Add the milk in small amounts while stirring to create a lump free roux. Continue until all the milk has been incorporated. Add the cream along with the seafood mix and cover with a lid. Cook over a medium to low heat for 8 minutes. Add the pasta, zest and juice of 1 lemon, the parsley and the parmesan and season to taste with salt and freshly cracked black pepper. Slice the remaining lemon into wedges and serve with the warm creamy seafood pasta.