Fresh tomatoes and seafood linguine
Prawns and scallops seared and served in a tomato and basil marinara sauce over linguine are a great dinner party meal, special but not a chore to put together.
5 people made this
150ml olive oil
3 cloves garlic, minced
1 red onion, finely chopped
500g prawns, peeled and deveined
6 roma tomatoes, seeded and diced
1/2 bunch chopped fresh basil
50g parmesan cheese, grated
- In large pot of boiling salted water, cook linguine until al dente (about 10 minutes)
- Meanwhile, in a large frypan or wok, heat oil over medium-high heat. Cook garlic, red onion, prawns and scallops for 2 to 4 minutes or until the prawns are pink and scallops are opaque.
- Drain the linguini and add to frypan: toss well.
- Add tomatoes and basil; toss or stir in well. Sprinkle with parmesan. Serve.
Reviews and Ratings
Reviews in English (4)
I followed the recipe but the seafood was cooked prawns, mussel meat and fresh squid. It tasted excellent. All seafood flavours were tasty.
02 Apr 2017
(Review from Allrecipes UK & Ireland)
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