- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 15 mins
- Serves
- 6
Ingredients
- 750
- vegetable broth
- ml to 1,5 L
- 125
- cooking cream
- ml
- 1
- shallot
- 330
- linguine
- g
- 250
- cheddar
- ml
- 340
- frozen raw shrimp and scallop mix
- g
- 250
- frozen green peas
- ml
- 15
- capers
- ml
- 15-30
- dill
- ml
- 15
- lemon zest
- ml
- To taste,
- pepper
Preparation
- Step 1
- Pour 750 mL (3 to 4 cups) vegetable stock into a large saucepan, and stir in cream and shallot.
- Step 2
- Add pasta. Cover and bring to a boil.
- Step 3
- Reduce heat to medium and simmer partially covered for 6 minutes, stirring several times. If pasta absorbs liquid too quickly, add a little vegetable stock.
- Step 4
- Add cheese, shrimp and scallop mix, green peas, capers if using, dill, lemon zest, and pepper. Stir to combine.
- Step 5
- Cook for 7 to 9 minutes over medium heat, stirring frequently, until seafood is cooked, pasta is al dente, and most of the liquid has absorbed.
- Step 6
- Remove from heat and serve.
