This recipe for Seafood pasta can be thrown together in about 20 minutes – great as a simple weekend lunch or dinner.
375g shell pasta
500g frozen marinara mix, thawed
1 small onion finely chopped
1 teaspoon crushed garlic
1/2 cup mayonnaise
1 tablespoon white wine or chicken stock
1 teaspoon lemon juice
2 teaspoons Worcestershire sauce
1/3 cup tomato sauce
A few drops Tabasco sauce (optional)
Palm of chopped fresh parsley
100g ripped rocket for a bed
In a pan on a medium heat with the olive oil, cook the onion and garlic until soft, now add the marinara mix and stir slowly and gently to cook the seafood. Cooking the seafood should not take more than 5 or 6 minutes. Once cooked, place in a bowl and then into the fridge to cool.
While the seafood is cooling cook the pasta in plenty of salted water and then drain under cold water.
Add the pasta to a large bowl, mix all of the dressing ingredients together and then add to the pasta along with the cooled seafood and toss gently to coat all of the seafood with the sauce.
Serve nice mounds on a bed of rocket.
You can use any leaves to bed it down with, iceberg lettuce shredded is really good and of course some ripe slices of avocado on the side are a real winner.