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Creamy Seafood Pasta
each of red and
cooked and peeled
, defrosted if frozen
Philadelphia with Salmon
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, simple stir in some more milk. Season to taste and serve immediately.
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