Spicy Prawn & Scallop Spaghetti

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I am always of the opinion that a little goes a long way and this emmalicious spaghetti is no exception!  Delectable scallops and prawns in a simple but spicy sauce take  this pasta dish to new heights but won’t stretch the purse strings.  Go on………give it a go!

 

Prep time:  15 minutes             Cooking time:  15 minutes              $  Low Budget

 

Serves 4

 

500gm packet of spaghetti

Olive oil for frying

300gm of green prawn meat, cut into small pieces

200gm of scallop meat, cut into small pieces

2 cloves of garlic, finely chopped

1 tsp of dried chilli flakes

Finely grated zest of 1 lemon

Juice of 1 lemon

1/2 cup of dry white wine

400gm tin of chopped tomatoes

100ml of pure cream

1/2 tsp of sugar

2 tbs of finely chopped flat leaf parsley

Sea salt and cracked pepper

Extra virgin olive oil for drizzling

 

Cook your pasta according to packet instructions.

 

Heat a large fry pan and add a little olive oil.  Lightly fry the garlic, lemon zest  and chilli flakes for approximately 1 minute and pour in the lemon juice and wine.  Allow to reduce for a few minutes before adding the tomatoes, cream and sugar, season with salt and pepper,  stir well to combine and allow to simmer.

 

When the pasta is almost ready, fold the scallops, prawns and parsley through the simmering sauce……there is no need to pre-cook the seafood as it only takes a couple of minutes.  Bring the mixture back to a simmer and drain the pasta.  Add the pasta to the pan and toss well to combine.  Divide among four large pasta bowls and drizzle with a little extra virgin olive oil.  Serve immediately.

 

Ps.  There is supposedly a rule that parmesan is not good on seafood.  It’s not my rule!  If you want parmesan then go for it!

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Comments

  1. says

    Sounds fantastic, Emma, I will defiinitely add this to Terry’s kitchen to do list. I can taste it already – mmmm – or should I say emmmmaaa mmmm

    • Em says

      Hi There,

      Sorry about that….I made a boo boo! I have just edited the recipe but you add the cream and sugar with the tomatoes.

      Cheers Em

      • Ben says

        Beauty, thanks em! Also just quickly, you don’t need to cook the prawns/scallops before throwing them in? Or they have enough time to cook in the sauce! Thanks for the help 🙂

  2. Margie says

    Delicious. My husband,who is not a pasta lover, really enjoyed this recipe. I used linguine instead of spaghetti and it worked really well.

  3. alison parker says

    My daughter made this a few nights ago and loved it. Which prompted me to subscribe to your newsletter, can’t let her have all the fun.
    Thankyou, in anticipation of lots more good food.
    Cheers, Alison

  4. Sue says

    Made this last night & it was restaurant quality…amazed that I didn’t have to tweak it much, as that is what I tend to have to do to most recipes. Have just found your blog Em & am already hooked…think we may of been separated at birth as I totally agree with everything you write!!!

    • Emma says

      Love to hear from a like minded foodie! Glad you liked the recipe…..be sure to tell me when you’ve tried something else….Cheers Em

  5. Mike says

    Sorry, we cooked this tonight and it was s waste of good seafood. The anon of chilli was over powering (and I love chilli) , then the lemon juice and zest combined fought the chilli for dominance (the chilli won). About z quarter of each, adding more to taste and I could see this working, but I doubt if I’ll chance it again.

    • Emma says

      Well that is no good Mike. I am sorry the dish did not appeal to your tastes. Hopefully there are other recipes on the website that will. Thanks for the feedback, can’t win them all I suppose!

  6. Nathan says

    Looking foward to try this tomorrow night,gonna throw some morton bay bugs in also..will let ya know how it turns out ?

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