Prawn and Scallop Linguine

    Prawn and Scallop Linguine

    Recipe Picture:Prawn and Scallop Linguine
    1

    Prawn and Scallop Linguine

    (164)
    50min


    146 people made this

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

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (164)

    Reviews in English (129)

    by
    90

    Out of this world! A good friend is a chef, so I was nervous about cooking for him and his wife. He RAVED and offered me a job in his restaurant! Even my husband, who isn't wild about pasta, couldn't get enough. Like some other reviewers, I reduced the butter and used the oil from the oil-packed sun-dried tomatoes and the result was great. I also used 6 oz. clam juice and 4 oz. white wine then reduced before adding 1/4 c. cream. Finished with a sprinkle of parmesan cheese and served with a simple mixed green salad and lots of crusty bread.  -  27 May 2005  (Review from Allrecipes USA and Canada)

    by
    59

    One cup of fat is completely out of control, so I reduced it to 4T altogether (half butter, half oil) and it still tasted great! I also thickened the sauce a bit with cornstarch and doubled both the sun-dried tomatoes and the parsley. I found that the best way to chop sun-dried tomatoes is with a strong pair kitchen scissors. Then soak them in boiling water for 15 minutes.  -  14 Jan 2003  (Review from Allrecipes USA and Canada)

    by
    57

    I should start out by saying that it's not often that I rate a recipe 5 stars, but I would give this recipe 6 if I could! I did modify it a little bit though. First, I scaled the recipe to two servings; I reduced the olive oil to 2 generous Tbsp and used the correct amount of butter; I added a large(ish) shallot along with 3 cloves of garlic. Once this was softened in the oil, I added the clam juice and the shrimp and scallops and cooked them *almost* through. I removed the seafood and reduced the remaining liquid by half (the seafood gave off quite a bit of liquid). Then I added about 1/4 cup of 10% cream; added the seafood back to the pan along with the rest of the ingredients (I used about 1/3 cup chopped, dried sundried tomatoes which I'd rehydrated in some water) and a squeeze of fresh lemon juice. I poured this over the pasta and added a grating of fresh parmesan cheese. The end result was absolutely delicious! It would also be a good dish to serve to company.  -  02 Apr 2008  (Review from Allrecipes USA and Canada)

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