Creamy Garlicy Seafood Marinara

Prep Time
Cook Time
Ready In

"Something that the DH and I put together. I have not included the time to cook the pasta (this can be done while you are cooking the seafood). Have had the FIL and MIl cooking this for some cousins (niece on the MIL's side) but the nieces DH is severe celiac (using gluten free cream and sour cream and so his portion is with rice (but have to up the sauce as the rice sucks it up, where it is coated over the pasta). Also please feel free to change the seafood mix to what you like or for that matter the vegetables, this recipe is not set in stone. Also times are based on prawns being deviened and peeled. fish filleted and just have to cube (sorry but we quite often make this from total scratch, filleting fish, peeling deviening prawns and cleaning squid - add another 1 hour if you are doing this too. UPDATE if having with rice instead of pasta you will have to triple the sauce ingredients as the rice tends to soak up the sauce where it just coats the pasta, for coeliacs use rice or gluten free pasta, cream and sour cream. We made this tonight (22nd November 2014) but only had prawns/shrimp and fish and decided to serve over rice."

Original recipe yields 7 servings


  • Serving Size: 1 (308.2 g)
  • Calories 470.7
  • Total Fat - 14.4 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 138.5 mg
  • Sodium - 669.2 mg
  • Total Carbohydrate - 54.2 g
  • Dietary Fiber - 7.9 g
  • Sugars - 1.7 g
  • Protein - 31.8 g
  • Calcium - 106.5 mg
  • Iron - 1.3 mg
  • Vitamin C - 25.7 mg
  • Thiamin - 0.2 mg

Step 1

Cook pasta as per packet directions (time to have ready for step 10, it needs to be warm, if it goes cold it will stick together and the sauce won't coat it well).

Step 2

Lightly steam vegetables (I normally do in the microwave for a 30 to 60 seconds).

Step 3

Add 2 tablespoons of oil and heat over a medium to high heat in a large frypan or wok, cook fish till just done, remove to a plate.

Step 4

Add more oil, if required and cook the prawns till just cooked through, remove to a plate.

Step 5

Add more oil, if required and cook the scallops till just done, remove to plate.

Step 6

Wipe out the frypan and add more oil and heat up over medium to high heat and quickly cook the squid rings to just done and remove to plate.

Step 7

Wipe frypan clean and heat 1 teaspoon of oil over low heat and add the garlic, ginger and chillies and cook till fragrant.

Step 8

Add the cream and sour cream and lightly simmer for 2 to 3 minutes.

Step 9

Add the cooked seafood and lightly steamed vegetables and stir to coat, lightly simmering for 2 to 5 minutes till heated through.

Step 10

Add cooked pasta and spring onions, stirring to coat the pasta with the sauce.

Step 11

Serve and enjoy.

Tips & Variations

No special items needed.


Karen E

I did up the sauce as you suggested, since I served this over rice, which was greatly enjoyed, by the way. I used only firm white fish and prawns, not being a great lover of other seafood, but kept to the suggested vegetables. This really was an excellent creamy and very tasty dish, I seem to be cooking fish more often these days and this recipe is definitely a keeper, good enough for company without a doubt!! Thank you, Pat, another winner, made for Consideration Tag

review by:
(10 Mar 2015)