SPICY PRAWNS & SCALLOPS SPAGHETTI
- Frying Pan
- Spaghetti Strainer
- Chopping Board
- Knife
- 500 grams Fresh prawns, peel & deveined
- 250 grams Scallops (roe is optional)
- Spaghetti – dry or fresh
- 60 grams Butter
- 1 olive oil
- 1 Medium red onion chopped
- 1 Fresh chopped tomato
- 2 Birds eye chilli chopped (optional)
- 3 Cloves of garlic
- 1 Cup of finely chopped parsley
- 1 Spring onion chopped
- 1 dried oregano
- 1/3 cup dry white wine (or chicken stock)
- Salt & pepper to taste
- Cook the spaghetti in a large pot of rapidly boiling salted water until al dente. Drain, cover and keep warm. Keep a little bit of the pasta cooking water.
- Heat butter and oil in a deep frying pan over medium-high heat until butter has melted. Add prawns and scallops in batches over a high heat just until tender. Remove and keep warm.
- Add garlic, chilli, red onion and spring onion along with the parsley and oregano. Cook until onion is soft and transparent. Stir in wine bring to boil, simmer until liquid reduce by half.
- Add chopped tomatoes, stir through and add the prawns and scallops.
- Add the cooked spaghetti and toss to combine.* Add a little bit of pasta cooking water if pasta is a little dry.
- Serve with crusty bread. ENJOY!
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