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 April 2026 by cooksimply

Quick read

Make a restaurant-quality prawn and scallop pasta in about 15 minutes with a few simple steps
How to cook prawns and scallops so they stay tender rather than rubbery
Easy swaps and variations to suit what you’ve got in the kitchen
An impressive dinner that uses budget-friendly frozen seafood, no hours of prep

This is one of those dinners that looks and tastes far more impressive than the effort it takes. Fresh, zingy and full of flavour, it comes together in about 15 minutes from start to finish.

The clever part is using frozen prawns and scallops rather than fresh. They’re cheaper, you can keep them in the freezer for whenever you fancy this, and you just throw them straight in. With zingy lemon, aromatic garlic and the delicate flavour of the seafood, it’s a dish the whole family will love.

Jump to Recipe

Why this prawn and scallop pasta works

It’s built for speed. The longest part is waiting for the pasta water to boil, and everything else happens in the time it takes the linguine to cook.

Using frozen seafood keeps it affordable and means there’s no shopping trip needed if you keep a bag of each in the freezer. It’s the kind of meal that feels special enough for guests but easy enough for a Tuesday.

Tips for the best scallop and prawn pasta

Don’t overcook the seafood. Prawns and scallops cook fast and turn rubbery if left too long. They keep cooking once you toss in the hot pasta, so pull them just before they look done.
Don’t let the garlic burn. Sauté it for around a minute until fragrant, no longer, or it turns bitter.
Save a little pasta water. A splash of the starchy cooking water helps everything come together into a glossy sauce that coats the linguine.
Season the pasta water well. Generously salted water is your one chance to season the pasta itself.
Finish with lemon. A good squeeze of lemon right at the end lifts the whole dish and balances the richness of the butter.

Ingredients

You don’t need many ingredients for this one.

Dried linguine
Frozen prawns
Frozen scallops
2 cloves garlic
Butter
Olive oil
Lemon juice
Parsley
Black pepper

How to make quick and easy prawn and scallop pasta

1. Cook the pasta. Cook the dried linguine in salted boiling water, usually around 7–8 minutes.

2. Start the seafood. While the pasta cooks, melt the butter in a frying pan over medium heat. Add the garlic and sauté for around a minute.

3. Cook the prawns and scallops. Add the frozen prawns and scallops and cook for around 3–4 minutes, until they start to colour and turn less translucent. Don’t overcook them, as they’ll continue cooking once the pasta goes in.

4. Combine. Once the linguine is cooked, add it to the pan with the prawns and scallops. Mix everything together with a squeeze of lemon juice and a drizzle of olive oil, so the pasta is coated in the sauce.

5. Serve. Sprinkle with parsley and a grind of black pepper, and serve straight away.

Tips, variations and substitutions

Add a kick. A pinch of chilli flakes with the garlic gives a gentle heat.
Make it creamy. A splash of cream or a spoon of crème fraîche stirred in at the end turns it into a richer, creamy sauce.
Add a splash of wine. A little dry white wine after the garlic, left to bubble for a minute, adds depth.
Use fresh seafood. Fresh prawns and scallops work beautifully if you have them, just adjust the cooking time and pat them dry first.
Swap the pasta. Spaghetti or tagliatelle work just as well as linguine.
Add greens. A handful of spinach or some halved cherry tomatoes stirred through adds colour and freshness.

Serving suggestions

This pasta is a full meal on its own, so it needs very little alongside. A simple green salad and some crusty bread to mop up the buttery, lemony sauce is all it really wants.

A cold glass of white wine makes it feel like a proper treat. For a bigger spread, serve smaller portions as a starter before a lighter main.

Storage and make-ahead tips

Best fresh. Seafood pasta is at its best straight from the pan, so it’s worth making just before you want to eat.
Leftovers. Store any leftovers in an airtight container in the fridge and eat within a day.
Reheating. Warm gently in a pan with a splash of water, just enough to heat through. Take care not to overcook the seafood, which can turn rubbery when reheated.
Freezing. This one isn’t suited to freezing once cooked, as the seafood and pasta don’t hold their texture well.

Frequently asked questions

Can I use frozen prawns and scallops?
Yes, and this recipe is designed for them. Frozen seafood is cheaper and convenient, and you can add it straight to the pan. Just don’t overcook it.

How do you stop scallops going rubbery?
Cook them quickly over medium heat and take them off just as they turn opaque. They keep cooking in the residual heat once you toss the hot pasta through, so it’s better to slightly undercook than over.

What pasta is best for prawn and scallop pasta?
Linguine is classic for seafood pasta, but spaghetti or tagliatelle work just as well. A long, thin pasta holds the light, buttery sauce nicely.

How long does this take to make?
About 15 minutes from start to finish, and much of that is waiting for the pasta water to boil and the linguine to cook.

Can I make it creamy?
Yes. Stir in a splash of cream or a spoonful of crème fraîche at the end for a richer, creamy version.

Do I need to defrost the seafood first?
You can add it frozen, but pat off any ice first so it doesn’t release too much water into the pan. If it’s very icy, a quick defrost helps it cook evenly.

More recipes you’ll love