Seafood Pasta with Philadelphia
A quick tagliatelle with king prawns, peppers and peas in a creamy sauce made from Philadelphia with Salmon and milk.
⏱️ Prep: 20 min🍳 Cook: 20 min
Ingredients
| 5 ml | olive oil |
| 60 g | red and yellow pepper slices (each) |
| 140 g | cooked and peeled king prawns, defrosted if frozen |
| 150 g | dried tagliatelle |
| 80 g | frozen peas |
| 120 g | Philadelphia with Salmon |
| 100 ml | semi-skimmed milk |
Instructions
- Heat oil in a pan and gently cook pepper slices for about 10 mins to soften. Then add the prawns to just heat through.
- Meanwhile cook tagliatelle in a large pan of boiling water according to pack instructions, adding the peas four minutes before the end of cooking time. Drain pasta and return to saucepan.
- Add the peppers and prawns to pasta with the Philadelphia and milk. Heat gently until the Philadelphia has melted into a sauce which coats the pasta. If the sauce is a little thick, simply stir in some more milk. Season to taste and serve immediately.