An Amazing Scallop And Prawn Linguine Pasta Recipe

An Amazing Scallop And Prawn Linguine Pasta Recipe

A few nights ago my phone was dinging with 10 text messages.  My friend and our gorgeous fashion designer (and brilliant cook), Julian was texting me an amazing scallop and prawn linguine pasta recipe he was cooking with his partner, Ty that night.

Here is is and the recipe is super easy as all you basically need to do is follow the images.

Ingredients:

Here are the ingredients for the pasta.  We also shop at La Manna and this fresh linguine is our favourite.  

Here are the ingredients for the pasta.  We also shop at La Manna and this fresh linguine is our favourite.  

4 tablespoons Extra Virgin Olive Oil
2 tablespoons butter
1 chopped brown onion
6 chopped cloves garlic
250g scallops
250g peeled green prawns
1 punnet halved baby roma tomatoes
Splash white wine

2 x 500g fresh linguine pasta packs from La Manna, or any fresh pasta.
Salt and pepper to taste
1 1/2 lemons
1/2 bunch parsley, chopped
1 bunch basil
 

 

 

Place 4 tablespoons extra virgin olive oil, 2 tablespoons of butter, 1 diced brown onion and 6 diced cloves of garlic into a pan.  Sweat off on a low heat.

Place 4 tablespoons extra virgin olive oil, 2 tablespoons of butter, 1 diced brown onion and 6 diced cloves of garlic into a pan.  Sweat off on a low heat.

 

 

Place 4 tablespoons extra virgin olive oil, 2 tablespoons of butter, 1 diced brown onion and 6 diced cloves of garlic into a pan.  Sweat off on a low heat.

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Push sweated onion and garlic mix to one side of the pan and add scallops and prawns.

 

 

 

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Add chopped tomatoes and a splash of white wine to pan.

 

Start to boil pasta in a separate large pan.

 

 

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Add basil leaves to sauce  to wilt.

 

 

 

 

 

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Add salt and pepper to taste.

 

 

 

 

 

 

 

Add the juice of the lemons.

 

Bring the heat up to high.

 

 

 

 

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Add chopped parsley.

 

 

 

 

 

 

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Check to see if pasta is al dente.

 

Drain pasta and add to sauce.

 

 

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Add pasta and extra virgin olive oil to the sauce.

(approximately 2-4 tablespoons EVOO)

 

Stir until combined.

 

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Plate up with extra basil to decorate.

 

Enjoy with your favourite white wine.

 

 

Thank you Julian and Ty for sharing this recipe with us.  If you have a recipe to share, please email me - carolyn@cazinc.com.au.

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Carolyn Rowland is a qualified NLP Master Therapist, Advanced Practitioner of Matrix Therapies, Time Line Therapist, Practitioner of Hypnotherapy, has a Diploma for Business and Life Coaching and A Professional Image Stylist.  Carolyn is happily married to her husband Simon, and raised four beautiful children, who are now young adults and a teenager.

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Please leave comments below or email Carolyn@cazinc.com.au.

 

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