Pescatarian Seafood Pasta Chowder Recipe

About this recipe

A hearty and flavorful dinner featuring shrimp, tuna, and a creamy chowder base, perfect for pescatarians seeking a satisfying solution to their evening meal dilemma.

Ingredients

• 25 g Parsley
• 850 g Chef'S Basket Macaroni Pasta
• 35 g Foodie Puppies Freeze Dried Shrimp Snack
• 500 g Organically Grown Tomato (Hybrid) (Tamatar)
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 1 Kg Kissan Tomato Paste
• 500 ml Amul Slim 'N' Trim Double Toned Milk
• 200 g Nutty Gritties Lightly Salted Jumbo Roasted Flavoured Almonds
• 200 g Saucery Sundried Tomato Pesto Sauce For Marinades, Pizzas & Pastas
• 1 pack (500 g) Daily Good Turmeric - Haldi Powder
• 80 g Urban Platter Cayenne Pepper Powder
• 500 G Star White Pepper Masala Powder
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 125 g Golden Prize Sardine In Oil With Chili

Instructions

1. 1. Cook 250 g macaroni according to package instructions in boiling water.
2. 2. About 5 minutes before the macaroni is fully cooked, add 10 frozen shrimp to the boiling water.
3. 3. Once the macaroni is al dente, strain the pasta and shrimp, then return them to the large pot.
4. 4. On low heat, stir in 1 can sardines (drained), 1 diced tomato, 1/4 cup finely chopped onion, 4 tablespoons pesto sauce, 1 tablespoon minced garlic, 1 teaspoon turmeric, 1/2 teaspoon cayenne pepper, 1 teaspoon white pepper, 1 tablespoon tomato paste, 1 teaspoon soy sauce, 1/2 cup milk, and 1/4 cup chopped almonds.
5. 5. Simmer the mixture for 10 minutes, stirring occasionally to ensure even cooking and flavor distribution.
6. 6. Remove from heat and serve the pasta chowder in individual bowls, garnished with fresh parsley.
7. 7. Pair with herb bread topped with fish roe for a unique and tasty accompaniment.