Quick & easy prawn and scallop pasta
This is a delicious and simple prawn and scallop pasta recipe inspired by Young's Seafood
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
Instructions
- Cook the linguine pasta according to packet instructions
- In a frying pan, add the butter and garlic. Saute for around 30 seconds, then add the frozen scallops and prawns.
- Cook for around 2-3 minutes. Just so the prawns are beginning to turn pink.
- Drain the linguine and add it to the king prawns, scallops, garlic and butter.
- Add the juice of a fresh lemon, the olive oil and toss together
- Season with a pinch of black pepper.
- Then sprinkle with some parsley before serving.
Notes
If you would like this pasta dish spicier - add a pinch or two of chilli flakes when you add the garlic to the butter.
Nutrition
Calories: 340kcalFat: 8.5g