Black Pepper Seafood Pasta

24 Apr

This is one more dish that will be added to The Hassan’s staples for the last minute What-Shall-I-Cook-For-Lunch. Apart from the usual Seafood Aglio Olio, I can foresee this being one of our comfort foods. I love trying new recipes and also tweaking them along the way to suit our taste buds.

Upon cooking this, I realised that I needed to add more of the black pepper sauce and ground black pepper to hype up the spicy sensation. Don’t be surprised as I might update this recipe from time to time until I have perfected this dish 🙂


  • 1 packet spaghetti (or linguine)
  • 1 big yellow onion, sliced thinly
  • 5 garlic cloves, chopped
  • 1 box fresh button mushrooms, sliced
  • 20 medium grey prawns, deshelled and leave the tail intact
  • 10 crab sticks, sliced in half
  • 3/4 cup black pepper sauce
  • 4 tablespoons oyster sauce
  • 1/4 cup water
  • 1 Knorr or Maggi chicken stock cube
  • Ground black pepper
  • Coriander leaves, chopped
  • Salt to taste


Cook spaghetti (or linguine) in a large pot of salted boiling water till al dente. Drain and then set it aside.

In a pot, heat six tablespoons of extra virgin olive oil and saute the onion and garlic. Add in the black pepper sauce, oyster sauce, chicken stock cube and water. Then put in the prawns, crabsticks and mushroom. Season with salt and more ground black pepper. Finally, add the pasta and mix well.

Serve immediately and garnish with chopped coriander leaves.

Note: Feel free to add mussels and squid rings to this pasta as well 😉

2 Responses to “Black Pepper Seafood Pasta”

  1. dedy oktavianus pardede April 25, 2011 at 9:17 PM #

    I used to using instant black pepper sauce instead of fresh grounded ones. I always got some stomach trouble if i used it……..
    My fave brand is Lee Kum Kee

    • cadymcbronzie April 26, 2011 at 4:20 PM #

      I used Lee Kum Kee too as they produce one of the best ready made sauces 🙂

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