Prawn and Scallop Linguine

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Prawn and Scallop Linguine

Ingredients 

280g linguine pasta
200g sugar snap peas, trimmed
2 tbsp olive oil
2 large garlic cloves, finely chopped
1 large red chilli, seeded and finely chopped
A bag of king prawns, peeled
200g of scallops
12 cherry tomatoes, halved
a handful of fresh basil leaves
mixed salad leaves to serve

For the dressing
2 tbsp fat-free fromage frais
grated zest and juice of 2 limes
2 tsp golden caster sugar

Method

Mix the dressing ingredients in a small bowl, season to taste and set aside.

Cook the pasta according to the packet instructions. Near the end of the pasta cooking time add the sugar snap peas.

Meanwhile, heat the oil in a wok or large frying pan, toss in the garlic and chilli and cook over a fairly gentle heat. Tip in the prawns and scallops and cook over a high heat, stirring frequently, for about 3 minutes.

Add the tomatoes and cook, stirring occasionally until they start to soften.

Drain the pasta and sugar snaps well, then toss into the prawn mixture. Tear in the basil leaves, stir, and season with salt and pepper.

Serve with salad leaves drizzled with the lime dressing.

Products Used

COLOURWORKS SILICONE MIXING SPOON

NATURAL ELEMENTS SMALL CERAMIC BOWL

WORLD OF FLAVOURS ITALIAN PASTA POT WITH STEAMER INSERT

MASTER CLASS PROFESSIONAL CAST IRON WOK