Pasta Seafood Primavera in a creamy sauce

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Creamy Seafood Pasta in a cream cheese.
Preparing this delicious creamy seafood primavera pasta recipe is very easy.
For this recipe I used fresh tagliatelle but you can use anyother type of pasta
of your preference. Try this tasty recipe, you will be very happy with it!

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Ingredients for 4 servings:
16 oz (400 g) of fettuccine or fresh tagliatelle
15 fresh or frozen mussels
12 large shrimp (prawns) or 20 frozen shrimp (prawns)
1/2 small onion
1 small fresh plum tomato
2 cloves of garlic
1/2 cup (100 gr) of Zucchine, (half yellow half green)
1/4 cup (50 g) of broccoli florets
8 oz (200 ml) of cooking cream or, (half cream, half milk)
2 tbs extra virgin olive oil
salt and pepper to taste,
1/4 cup fresh grated parmesan

Method:
Wash and dry the zucchine and cut them into small cubes,
Cut and remove the internal seeds of the tomato,
then cut into small squares.
Cut the broccoli into small florets,
finely chop the onion and garlic.
Set it all aside for later.
Shell and clean the shrimp, remove the shell and tail and, the black filament, if necessary,
then wash them under running water and reserve for later.
Wash and clean the mussels under running water
Eliminate the incrustations and the byssus (the stubble that comes out). Discard any mussels that are cracked or chipped,
Then cook and shell the mussels, and reserve for later.
In a large non-stick pan, at lot to medium heat, add a tablespoon of
olive oil and add the onion, garlic, zucchine, green and yellow
and the broccoli florets, cook over medium heat for 4-5 minutes,
add the shrimp, and the mussels, and let cook for 1 to 2 minutes.
then add the cooking cream or, half cream and half milk,
and a little water if needed, cook for few minutes.
Taste and add salt and pepper if needed.
Stir often and if the sauce get a bit thick, add a little water.
Towards the end of cooking, enrich the primavera seafood sauce with a sprinkling of Parmesan, mix and put to the side while keeping warm
In the meantime, cook the pasta in plenty of lightly salted water,
when cooked, drain al dente, reserving a ladle of the cooking pasta water. Add the pasta to the pan with the seafood creamy sauce and lightly stir over medium low heat for a minute or two with a light sprinkling of Parmesan cheese and freshly grinded back pepper.
and serve immediately.

*** The primavera sauce in the pasta should be creamy and loose
***If the sauce becomes a little too thick, add a little
of cooking pasta water at a time, until it reaches the desired
consistency.

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