Scallop and Prawn Cream Pasta
User Reviews
5
3 reviews
Excellent
Scallop and Prawn Cream Pasta
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Scallop and Prawn Cream Pasta is the ultimate rich and creamy seafood pasta with crisp parmesan topping. Ready in 30 minutes. Try it today!
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Ingredients
Saffron Cream Pasta
- 1 pound linguine
- 1/2 cup butter divided, unsalted
- 3 medium leek whites only, thinly sliced
- 4 cloves garlic , minced
- 2 tablespoons flour
- 2 cups clam juice
- 1 cup heavy cream
- 1 cup milk whole
- 1 cup white wine
- 6 tablespoons tomato sauce
- 3/4 teaspoon saffron threads
Seared Scallops and Shrimp
- 1 1/2 pounds prawns , U-8s which means 8 or less prawns per pound
- 1 pound scallops , 10-20 sized
- 2 teaspoons kosher salt , or to taste
- 1/2 teaspoon black pepper coarse ground
Panko Parmesan Tarragon topping
- 1/2 cup panko bread crumbs
- 1/3 cup Parmesan Cheese , plus more for serving
- 2 teaspoons tarragon minced, fresh
- 2 tablespoons parsley , chopped
Instructions
- Cook pasta one minute shy of the ingredients on the box, drain and set aside.
- Add 2 tablespoons of the butter to the pot you cooked the pasta in with the leeks on medium heat and cook for 5 minutes, stirring occasionally.
- Add garlic and stir, cooking for 1 minute.
- Add in 2 more tablespoons of the butter and the flour, stir to combine with buttery vegetables.
- Add in the clam juice, heavy cream, milk, white wine, tomato sauce, and saffron threads, stirring well.
- Bring to a simmer and let thicken, then add the pasta into the sauce and stir well to coat.
- In a large skillet add 2 tablespoons of butter on medium-high heat (reserve the last 2 tablespoons of butter for the topping).
- Season the shrimp and scallops with salt and pepper.
- Sear the shrimp and scallops for 2 minutes on each side (until just cooked through).
- Remove the shrimp and scallops and add them to the pasta and stir.
- Add remaining butter and panko crumbs to the same heavy skillet the shrimp and scallops cooked in.
- Toast the panko crumbs and garlic in the butter for 30 seconds, stirring often.
- Turn off the heat, add the parmesan, tarragon and parsley to the pan and stir to warm.
- To serve add the pasta with seafood to a bowl, top with the panko parmesan topping.
Notes
- Note: This recipe was updated to include when to add the saffron threads (step 5) and to correct an error of how much butter to use for the leeks (step 2).
Nutrition Information
Show Details
Calories
866kcal
(43%)
Carbohydrates
87g
(29%)
Protein
42g
(84%)
Fat
36g
(55%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
255mg
(85%)
Sodium
2241mg
(93%)
Potassium
834mg
(18%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
2437IU
(49%)
Vitamin C
13mg
(14%)
Calcium
290mg
(29%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 866 kcal
% Daily Value*
| Calories | 866kcal | 43% |
| Carbohydrates | 87g | 29% |
| Protein | 42g | 84% |
| Fat | 36g | 55% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 255mg | 85% |
| Sodium | 2241mg | 93% |
| Potassium | 834mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 2437IU | 49% |
| Vitamin C | 13mg | 14% |
| Calcium | 290mg | 29% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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