Succulent shrimp, flaky salmon and a cream cheese sauce pack real flavour into this quick and easy pasta dish.
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- 1Cook the pasta in boiling water for 12-15 mins, or as directed on the packet, until they are just tender then drain well.
- 2Tip the cream cheese into a pan and add the milk, lemon rind and juice. Heat the mixture until hot, beating it well to give a smooth sauce (take care not to overcook, or it may curdle).
- 3If using raw shrimp, add to pan and cook until they turn pink. Flake the salmon, add to pan and heat through. If the shrimp are cooked, add them and the salmon at the same time, and heat through. Stir in the chopped dill and season to taste.
- 4Divide the mixture between the pasta shells and garnish with sprigs of dill.
- 5Serve straight away.
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Nutritional Facts for Shrimp and Salmon Shells
Serving Size: 1 (159 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 282.2
- Calories from Fat 183
- Total Fat 20.3 g
- Saturated Fat 11.7 g
- Cholesterol 140.7 mg
- Sodium 522.8 mg
- Total Carbohydrate 3.9 g
- Dietary Fiber 0.6 g
- Sugars 0.1 g
- Protein 21.3 g
The following items or measurements are not included:
jumbo pasta shells