Fettucine With Prawns & Scallops Recipe

Name: Fettucine With Prawns & Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces pasta i used fresh pasta, but use what you will; 12 prawns de-veined and halved,** reserve the heads, tails and shells for the stock; 8 scallops halved; 3/4 cup water; olive oil; 3 shallots sliced thinly; 3 cloves garlic sliced thinly; 1/2 onion chopped; 3/4 cup white wine + a splash for later; 2 tablespoons butter; cream bit of, or milk; salt; pepper

Servings: persons

7 ounces pasta i used fresh pasta, but use what you will
12 prawns de-veined and halved,** reserve the heads, tails and shells for the stock
8 scallops halved
3/4 cup water
olive oil
3 shallots sliced thinly
3 cloves garlic sliced thinly
1/2 onion chopped
3/4 cup white wine + a splash for later
2 tablespoons butter
cream bit of, or milk
salt
pepper

1
1. in a flat-bottomed pan, heat about a tablespoon of olive oil over medium-high heat. toss in the prawn heads, tails and shell and turn the heat down to medium-low and let it sizzle away till the shells get crisp and start to turn a wonderful burnished copper. this should take about 10-15 minutes.
2
2. ok this is going to sound gruesome but squash + flatten the heads, squeezing out the orangey stuff in the process. remove from heat. transfer to a processor and blitz till fine.
3
3. return the blitzed heads to the original pan (which would have traces of prawn-flavoured oil in it) and add water. let it simmer for a coupla minutes, mixing well.
4
4. strain (i use a metal sieve) into a bowl and set aside.
5
to make pasta:-
6
1. over medium-low heat, saute shallots, garlic and onions in a tablespoon of olive oil and 1 tablespoon of butter till the onions turn translucent and the garlic releases its fragrance (but not browned!). ** at this point, start to bring a pot of water to the boil.
7
2. turn up the heat and tip in the prawns and scallops. saute till the prawns begin to turn pink --just barely --before adding the white wine. let it bubble away for a minute or so before adding in the reserved prawn stock. turn the heat down and let it bubble away till the pasta's ready.
8
3. tip the strands of cooked pasta into the pan and turn off the heat. add a splash of milk, more white wine if you prefer and the remaining tablespoon of butter and toss gently (tongs are esp. handy here!). add salt + pepper to taste.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 7 ounces pasta i used fresh pasta, but use what you will, 12 prawns de-veined and halved,** reserve the heads, tails and shells for the stock, 8 scallops halved, 3/4 cup water, and more.

Yes, Fettucine With Prawns & Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fettucine With Prawns & Scallops

How did you like this recipe?

Frequently Asked Questions