Name: Quick & easy prawn and scallop pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 x 180g pack of frozen king prawns; 1 x 180g pack of frozen scallops; 20 g butter; 2 garlic cloves (crushed); 300 g dried linguine; 2 tbsp frozen parsley defrosted; 1 tsp olive oil; 1 juice of a lemon; Black pepper to season; Salt to season

Last Updated on 17 December 2023 by cooksimply

When you think of frozen food, do fish fingers and chips spring to mind? Frozen food sometimes gets a bad rap – often associated with junk food that is unhealthy. But while lots of frozen food can be bland and deep-fried, you can also find tons of nutritious ingredients including vegetables and seafood.

Not only are frozen foods more affordable, but food including fruit and veggies are also usually frozen immediately after harvesting, so they retain many of their nutrients.

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Frozen food means less waste

Did you know that around 70% of food waste comes from the home – and that food that can be eaten and gets thrown away, is worth a staggering £14 billion per year?* That’s a truly phenomenal statistic. By using more frozen food in our cooking, you could be saving nearly £30 a week, a significant amount when costs are continually rising.

How I use frozen food

I try to use frozen food as much as possible – I always use frozen fruit for my smoothies, vegetables including spinach and peas, frozen white fish for stews, frozen chicken for noodle soups and curries and minced meat for pasta dishes. It’s convenient, lasts for up to three months and means I can use handfuls at a time without having to throw out fresh food when it’s gone bad at the bottom of the fridge.

Try this prawn pasta with scallops

If you’re stuck for a quick and easy dinner idea that utilises frozen food, then this tasty and easy pasta recipe is for you. This scallop and prawn linguine literally takes around 10 minutes from start to finish. And you don’t need many ingredients, either. With a combination of zingy lemon, aromatic garlic and the fresh seafood flavours of delicate scallops and prawns, the whole family is going to love this.

What ingredients are needed?

Instead of using fresh prawns and scallops for this recipe, I use frozen packets for both – they’re easy to just throw in and cheaper, too. This prawn pasta recipe with scallops also has dried linguine, 2 cloves of garlic, butter, olive oil, lemon juice and parsley. That’s it!

How to make this prawn and scallop pasta

Get your dried linguine and cook it in salted boiling water – usually, around 7-8 minutes is good for me. While the pasta is cooking, get a frying pan and melt the butter on a medium heat. Once it’s melted, add the garlic and saute for around one minute then add the frozen prawns and scallops. Cook these for around 3-4 minutes, they’ll start to colour and become less translucent. Don’t overcook them as they continue to cook once you add the cooked linguine.

Once the linguine has cooked, add it to the pan with the prawns and scallops. Mix all the ingredients together, with a squeeze of lemon juice and a drizzle of olive oil, so that the pasta is coated in all the sauce. Then sprinkle with parsley and a grind of black pepper.

Can you freeze leftovers?

Yes, of course. Put the prawn and scallop pasta in a suitable container and you can keep it in the fridge for up to two days – and reheat it on medium heat in a microwave – you may need a little water to add moisture. You can also freeze the pasta for up to three months. Make sure to defrost thoroughly before reheating.

Did you follow this recipe for prawn and scallop pasta?

If you made this prawn pasta with scallops, please leave me some star ratings and a comment below or tag @cooksimplyathome on Instagram. You can find other dinner ideas here.

* statistics according to wrap

** This is a sponsored post in association with Fresh from the Freezer