One Pot Creamy Tuna and Shells
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
13 mins
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Total Time
28 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
One Pot Creamy Tuna and Shells
Description
This One Pot Creamy Tuna and Shells recipe uses small shell pasta simmered gently in a mix of chicken broth, milk, and water with aromatics like sautéed shallots and garlic to develop a subtle flavor base. The cooking liquid helps the pasta cook to an al dente texture, with a little residual moisture retained to keep the dish saucy. Once the pasta is tender, cream or milk is stirred in along with Dijon mustard and fresh lemon juice, which add creaminess and a touch of acidity.
The addition of drained canned white albacore tuna folded in at the end introduces a mild seafood flavor and protein that blends seamlessly into the creamy sauce. The dish is seasoned with salt, black pepper, and finished with fresh chopped parsley and lemon wedges for serving. The result is a hearty yet creamy pasta dish with balancing elements from citrus and mustard.
According to the notes, Barilla brand small shells are recommended, but other brands can be used with mindful adjustment of cooking times and liquid. The pasta will continue softening slightly as the sauce sits, so timing is important to avoid overcooking. Additional liquid can be added gradually if needed to prevent the dish from becoming too dry or thick.
Ingredients
- 1 teaspoon neutral cooking oil generic cooking oil
- 1 medium shallot or 1/4 cup finely chopped white or yellow onion
- 2 cloves garlic finely minced or 1 teaspoon garlic powder
- 1 cup milk
- 2 cups water
- 2 ¼ cups chicken broth low-sodium
- 16 ounces pasta shells small
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons milk or heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice fresh
- 2 cans cans (5-ounces each) white albacore tuna drained
- salt to taste
- black pepper to taste
- parsley chopped, fresh
- lemon for serving, wedges
Instructions
- In a 4- or 5-quart pot, heat the oil over medium heat and sauté the shallot (or onion) and garlic for 2-3 minutes.
- Stir in the milk, water, broth, shells, salt and pepper. Bring to a simmer, and cook, uncovered, stirring often (at a simmer, not a rigorous boil) until the pasta is al dente, according to package directions (the pasta will continue to cook a bit over the next few minutes so don't overcook it in this step). Each brand of pasta will will differ slightly; depending on the brand, you may need to add a bit more liquid toward the end of cooking time but do so gradually so it isn't too soupy. There should be a bit of liquid left even after the shells are just tender. They'll continue to soften up and the liquid will be absorbed as other ingredients are stirred in and as it rests.
- Stir in the milk or heavy cream, mustard, and lemon juice. Add the tuna and mix gently until combined. Stir in additional salt and pepper to taste, if needed. Let the pasta rest for 5-10 minutes - it will thicken up and get nice and creamy.
- Sprinkle with parsley and serve with extra lemon wedges - it is delicious with lemon juice drizzled over the top of individual servings.
Notes
- Barilla small shells are preferred, but other brands may be used; adjust cooking times and liquid as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 415kcal | 21% |
| Carbohydrates | 61g | 20% |
| Protein | 26g | 52% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 17mg | 6% |
| Sodium | 658mg | 27% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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