One Pot Laksa Creamy Seafood Pasta Casserole by Colleen Teo

East Meet West with Dancing Chef Laksa Paste - One Pot Laksa Creamy Seafood Pasta Casserole. I love the richness of the sauce, while the laksa paste lends a subtle spiciness, and the zesty lime kick is ever so aromatic. The aroma of the laksa leaves is so addictive & fragrant too.

1 lb. linguine, cooked according to package instructions
1/2 kg large shrimp, peeled and deveined
10 pieces mussels, cleaned
1/2 kg bay scallops
½ cup chopped Laksa leaves
1 small yellow onion, minced
2 tbsp of Dancing Chef Laksa Paste
1 teaspoon minced garlic
2 tablespoons butter
2 tablespoons olive oil
½ cup dry white wine
1 cup fresh milk cream
2 tbsp of AP flour

  1. Cook pasta in very salty water until al dente. Drain, set aside, and return empty pot to the stove.
  2. Melt butter in pot over medium heat.
  3. When butter is melted, add in one tbsp of the dancing chef Laksa Paste & whisk in flour to form a roux. Cook for 1 minute.
  4. Slowly add white wine to roux, whisking constantly to incorporate. The mixture will thicken pretty quickly – just keep whisking!
  5. Add milk to mixture and whisk to combine. Bring mixture to a low simmer, whisking frequently, then remove from heat and stir in salt, pepper, and cheese. Stir until cheese has melted and you have a smooth sauce.

For the seafood
  1. Heat oil in a medium-sized skillet until shimmering. Add yellow onion,garlic, seafood, one tbsp dancing chef laksa paste , salt and pepper and stir to combine. Cook, stirring occasionally, until shrimp is pink and the rest of the seafood cooked through. Shrimp & scallops cook very quickly, so keep an eye on it – they shouldn’t take more than 5 or 6 minutes!
  2. Add cooked pasta and shrimp to sauce pot and toss to combine. Top with fresh chopped Laksa leaves for garnish and serve immediately.