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Shrimp,
scallops and vegetables in a creamy sauce served with conchiglie
(seashell-shaped) pasta.
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| 7
oz (200g) dried pasta shells |
| 2
tablespoons extra
virgin olive oil |
| 10
uncooked scallops—roe removed |
| 10
uncooked shrimp (prawns)—peeled, deveined and bottom
of tail left intact |
| 1
onion—finely chopped |
| 1
zucchini (courgette)—sliced in half lengthways, then
thinly sliced |
| 2
cloves garlic—finely
chopped |
| 1
cup fish, vegetable or chicken stock |
| 1
cup milk |
| 2/3
cup grated Parmesan cheese |
| 3
tablespoons cornstarch (cornflour) mixed to a paste with
3 tablespoons water |
| ½
teaspoon sea salt |
| 1
tablespoon lemon juice |
| 1
tablespoon finely chopped fresh flat-leaf parsley (reserve
a little to garnish) |
| Freshly
ground black pepper |
COOK
the pasta. WHILE the pasta cooks, heat 1 tablespoon of the
oil in a large frying pan and cook the shrimp and scallops for
3 minutes, stirring regularly. REMOVE the seafood from the pan
and set aside to keep warm. HEAT the remaining oil in the same
pan and cook the onion for 3 minutes, stirring regularly. ADD
the zucchini and cook for 3 minutes, then add the garlic and
cook, stirring, for a minute more. ADD the stock and milk and
heat until almost boiling. STIR the cornstarch mixture into
the hot milk/stock in the saucepan and continue stirring until
thick and creamy. STIR in the grated cheese, salt, lemon juice
and parsley until well combined, then stir the cooked seafood
through the sauce. DRAIN the pasta, put the creamy sauce in
the bottom of the pot and top with the hot pasta. TOSS together
gently to combine well and heat through. SERVE the pasta sprinkled
with reserved parsley and pepper to serve.
Variation:
To turn this into a creamy chicken pasta simply use cubed
chicken breast instead of the seafood, and fry for 6 minutes.
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