Prawn and Scallop Penne

    20 minutes

    A great seafood pasta recipe for when you next see sea scallops at the fishmonger. As quick and easy as it is rich and creamy.

    153 people made this

    Serves: 6 

    • 500g penne
    • 500g prawns
    • 500g scallops
    • 375g marinated artichoke hearts, drained
    • 250g sun-dried tomatoes, packed in oil
    • 1 1/2 cups (400ml) thickened cream
    • 1 cup grated Parmesan cheese
    • 1/2 cup pitted kalamata olives

    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Heat a large heavy frypan over medium heat. Combine prawns, scallops, artichokes and sun dried tomatoes, then cook until prawns turn pink. Reduce heat and stir in cream and parmesan. Toss with cooked pasta and sprinkle olives on top.

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    Reviews in English (131)


    This is a masterpiece! I was able to make a "healthy" version of this recipe. I used Ronzoni whole wheat blend spaghetti instead of Penne. I think this is the best whole wheat pasta out there because it doesnt have a gritty texture and actually tastes like pasta. I used fat free half and half instead of cream and thickened it with 1tsp cornstarch dissolved in a little water before pouring it in. I also suggest topping this with some fresh chopped parsley. This was fast and delicious. Thanks Traci!  -  08 Jan 2008  (Review from Allrecipes USA and Canada)


    DEE-lious! I coarsely chopped the artichokes and julienned the tomatoes (drained, by the way. But reserve a couple of tbsp of the oil), as suggested by others. Made a couple of additions... Saute a couple of large cloves of garlic in the reserved oil until soft and fragrant, dicard garlic. Add shrimp and/or scallops, sprinkle with 1/8 - 1/4 tsp crushed red pepper flakes. Stir and cook a minute, then add the artichokes, tomatoes and 1 tbsp fresh or 1 tsp dried basil. After adding the cream and parmesan, stir in the chopped olives and 1 - 2 tbsp drained capers, salt and white pepper to taste. Toss with the pasta and heat through. I served it with a caesar salad and garlic bread. My boyfriend went crazy, he loved it. Says it in his top ten fav's. Kudos to Traci for this recipe.  -  24 Dec 2005  (Review from Allrecipes USA and Canada)


    Didn't follow exactly,but the base premise of it is great! I sauteed 2 cloves of garlic in olive oil, added juileened sun dried tomato's, added 1 pound of scallops and 1/2lb. shrimp, 1 large handful of baby spinach. Sauteed, deglazed pan w/ 1/4 to 1/2 c. of dry sherry. Added 1/2 and 1/2 and about 1/4 c. of parmesean cheese. Served over pasta. YUMMY!!!!!  -  07 Mar 2008  (Review from Allrecipes USA and Canada)