Prawn and Scallop Linguine

    50 minutes

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

    173 people made this

    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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    Reviews in English (142)


    Absolutely great recipe, only changes were that I used the water that I rehidrated the sun dried tomatoes instead of fish stock and had to use frozen and defrosted sea scallops as cant get fresh ones here in Spain, but prawns were large gambons ( extra lge langostines peeled , deveined and cur in half ) which I cooked along with defrosted scallops until almost done then removed from pan. I then reduced liquid by half, added a small amount of cream, the lemon zest, a handfull of grated parmesan and sun dried tomatoes, scallops and prawns and then combined with the pasta. Absolutely Yum.......  -  10 Jun 2017


    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)


    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)