Seafood pasta shells
12
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Raid your freezer to make this excellent speedy supper in around 20 minutes.
Ingredients
White pasta, dry
300 g, shells, large
Calorie controlled cooking spray
5 spray(s)
Spring Onions
4 medium, finely chopped
Seafood selection
400 g, thawed and drained
Lemon Juice, Fresh
2 teaspoon(s)
Medium fat soft cheese
200 g
Skimmed Milk
100 ml
Thyme, Dried
1 tablespoon(s), level, fresh or parsley, chopped
Petits Pois, boiled
50 g, fresh or frozen
Salt
1 pinch, and black pepper, freshly ground
Thyme, Dried
2 teaspoon(s), level, sprigs, or parsley to garnish
Instructions
1
Cook the pasta shells in boiling, lightly salted water for 10-12 minutes until tender, or according to pack instructions.
2
Meanwhile, spray a large saucepan with low fat cooking spray. Add the spring onions and cook gently, stirring, until softened but not browned. Stir in the seafood and lemon juice and cook over a low heat for 2-3 minutes. Add the soft cheese, stirring until melted, then stir in the milk, thyme or parsley and peas. Heat gently, stirring often, for about 2 more minutes.
3
Drain the pasta and add it to the seafood mixture, stirring gently to mix. Share between 4 warmed plates and serve at once, garnished with thyme or parsley sprigs.
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