Instructions: This recipe can literally be made in 15 minutes-or less. That means that, from the time you walk into your kitchen until you have a dish ready to serve, no more than 15 minutes has elapsed.

Fish and other seafood are generally lower in fat than either poultry or meat and are an excellent source of protein. Generally speaking, for quick cooking, you should buy fish and shellfish that are already cleaned and ready to cook.

1. Cook the shells in a large pot of boiling water for about 2 minutes, or until tender but still firm to the bite. Drain thoroughly in a colander, return to the pot and toss with the oil. Transfer to an 8-by-8 inch baking dish.

2. Preheat the broiler.

3. In a medium saucepan, combine the soup, milk, lemon juice, sherry (if using), lemon rind and pepper; mix well. Bring to a simmer over medium heat.

Stir in the shrimp and heat through. Pour the mixture over the pasta in the dish. Sprinkle the Parmesan evenly over the top.

4. Broil for about 3 minutes, or until the cheese is melted and lightly browned.

Makes 4 servings

Tip: Use 1 teaspoon pure lemon extract in place of the grated lemon rind.

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