Creamy Seafood Pasta
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  • Prep time 20 '
  • Total time 40 '


  • 5 ml olive oil
  • 60 g each of red and yellow pepper slices
  • 140 g cooked and peeled king prawns, defrosted if frozen
  • 150 g dried tagliatelle
  • 80 g frozen peas
  • 120 g Philadelphia Light with Salmon
  • 100 ml of semi-skimmed milk


  • 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 Philly and milk. Heat gently until the Philly has melted into a sauce which coats the pasta. If the sauce is a little thick, simple stir in some more milk. Season to taste and serve immediately.


Nutritional Information

Typical values Per Serving
Energy 477.5 kj
Energy 114.0 kcal
Fat 2.6 g
Carb 14.8 g
Protein 7.1 g
Saturated fat 1.2 g
Salt 0.3 g
Dietary fibre 1.2 g
Sugars 2.5 g