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Creamy Shells & Tuna

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Ingredients

  • 8 oz medium shells
  • 1/2 cup dry vermouth
  • 1 cup heavy cream
  • 1/2 cup low sodium chicken broth
  • 3 Tbsp Dijon mustard
  • 2 cans(5 oz each) solid white albacore tuna in water drained
  • 1 Tbsp fresh lemon juice
  • Salt and pepper to taste

Details

Servings 3

Preparation

Step 1

Cook shells in a pot of boiling salted water according to package directions; drain, reserving 1/4 cup past water. Deglaze skilled with vermouth, increase heat to high and reduce until nearly evaporated, 3 minutes. Add cream, broth and mustard; boil sauce until thickened, about 5 minutes. Stir in shells, tuna, lemon juice, season with salt and pepper. Add pasta water to reach desired consistency.

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