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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

Directions

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.