Prawn and Scallop Linguine

    Prawn and Scallop Linguine


    146 people made this

    Sea scallops and prawns go together perfectly in this amazing seafood pasta. The secret ingredient is the bright lemon zest.

    Serves: 8 

    • 500g linguine
    • 1/2 cup (125ml) olive oil
    • 125g butter
    • 4 cloves garlic, minced
    • 500g scallops
    • 500g medium prawns - peeled and deveined
    • 1 cup (250ml) seafood stock
    • 1/3 cup chopped sun-dried tomatoes
    • 1/4 cup chopped fresh parsley
    • 2 1/2 teaspoons lemon zest
    • 1/4 teaspoon salt
    • 1/4 teaspoon chilli flakes

    Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

    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. In a large frypan add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender.
    3. Add the scallops and prawns. Cook until prawns are pink, about 10 minutes. Add seafood stock, salt and pepper. Cook for 3 minutes more.
    4. To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguine, serve immediately.

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