Shells with seafood
I like seafood very much in all its aspects, especially in Italian pastas. This is another option. You may take any seafood but I am telling the main principle. I had fresh salmon and frozen mussels with shrimps (bought separately), however you may buy selection ‘Sea cocktail’.
4
portions 
Ingredients:
Salmon fillet – 400 g;
Frozen shelled shrimps (I had with tails) – 400 g;
Frozen mussels – 400 g;
Shell macaroni – 300 g;
Olive oil – 3 tbsp;
Garlic – 3-4 cloves;
Cream 22% – 300 ml;
Rose pepper – 1 tbsp;
Fresh ground white pepper, salt;
Grated Parmesan for serving (optional).
Step 1
Take out seafood to unfreeze in advance. Start cooking close to the end of unfreezing process. Wash out salmon fillet and dry with paper towel.
Step 2
Cut the fillet from the skin.
Step 3
Cut the fish into cubes of the same size with shrimps and mussels.
Step 4
Wash out unfrozen seafood and let the water drain off.
Step 5
Boil the water, sprinkle with salt and boil shell macaroni al-dente (one minute less than indicated on the pack).
Step 6
Heat the olive oil in a big heavy pan. Put the fish and seafood there. Heat all together on medium fire for 3 minutes mixing up as the salmon has to become light-pink.
Step 7
Sprinkle with white pepper and salt.
Step 8
Put chopped garlic to the seafood. Heat all together for one minute more.
Step 9
Drain the water off the boiled macaroni (I always take a cup of water in case if the sauce happens to be too thick then it is good to dilute with this water).
Step 10
Pour cream to the seafood and heat over.
Step 11
When it is ready to boil, add macaroni to the frying pan. Mix up well, heat for a minute and switch off.
Step 12
Top with rose pepper when serving. I have discovered it recently – try it definitely! Parmesan is not essential here as pasta is very creamy and full of flavors. As you wish.
Bon appetite!
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