Prawn and Scallop Penne

    Prawn and Scallop Penne


    153 people made this

    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.

    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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