Pasta Shells with Seafood Recipe
Ingredients
| 60 g/2 oz butter or margarine | ||
| Garlic | 2 Clove (5gm), crushed | |
| 75 ml/5 tbsps dry white wine | ||
| 280 ml/1/2 pint single cream | ||
| Cornflour | 1 Tablespoon | |
| Water | 2 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| 275 g/10 oz pasta shells | ||
| 450 g/1 lb prawns, shelled and de-veined | ||
| 120 g/4 oz scallops, cleaned and sliced | ||
| Parsley | 1 Tablespoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Melt the butter in a pan. Add the garlic, and cook for 1 minute. Add the wine and cream, bring back to the boil, and cook for 2 minutes.
2. Mix the cornflour with the water, and pour into the sauce. Stir until boiling'. Add the lemon juice and salt and pepper to taste.
3. Meanwhile, cook the pasta in plenty of boiling, salted water, for about 10 minutes, until tender. Drain, shaking to remove excess water.
4. Add the prawns and scallops to the sauce and cook for 3 minutes.
5. Pour the sauce over the pasta shells, toss, and garnish with parsley before serving.
2. Mix the cornflour with the water, and pour into the sauce. Stir until boiling'. Add the lemon juice and salt and pepper to taste.
3. Meanwhile, cook the pasta in plenty of boiling, salted water, for about 10 minutes, until tender. Drain, shaking to remove excess water.
4. Add the prawns and scallops to the sauce and cook for 3 minutes.
5. Pour the sauce over the pasta shells, toss, and garnish with parsley before serving.
Chef
