Shrimp, scallops and vegetables in a creamy sauce served with conchiglie (seashell-shaped) pasta.

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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