• Shrimp, scallops and vegetables in a creamy sauce served with conchiglie (seashell-shaped) pasta
• 7 oz (200g) dried pasta shells
• 2 tablespoons extra virgin olive oil
• 10 uncooked scallops roe removed
• 10 uncooked shrimp (prawns) peeled, de-veined and bottom of tail left intact
• 1 onion finely chopped
• 1 zucchini (courgette) sliced in half length-ways, then thinly sliced
• 2 cloves garlic finely chopped
• 1 cup fish, vegetable or chicken stock
• 1 cup milk
• 2/3 cup grated Parmesan cheese
• 3 tablespoons cornstarch (cornflour) mixed to a paste with 3 tablespoons water
• ½ teaspoon sea salt
• 1 tablespoon lemon juice
• 1 tablespoon finely chopped fresh flat-leaf parsley (reserve a little to garnish)
• Freshly ground black pepper

Cook the pasta.

Cook the shrimp and scallops for 3 minutes, stirring regularly. Cook the onion for 3 minutes, stirring regularly then add zucchini and cook for 3 more minutes, then add garlic, stock and milk and heat until almost boiling.

Stir the cornstarch into mixture into the hot milk and continue stirring until thick and creamy. Add grated cheese, salt, lemon juice and parsley, and then stir the cooked seafood through the sauce.

Drain the pasta and put the creamy sauce in the bottom of the pot and top with the hot pasta.
Toss together gently to combine well. Serve the pasta sprinkled with reserved parsley and pepper to serve.