I have read several recipes now combining lemon, seafood and cream and knew I would be able to come up with something combining all these flavours along with knocking the yearning for comfort food on the head.
Then I found a recipe in one of my Weight Watcher cookbooks which I adapted to suit the desired outcome my tastebuds required.
Creamy Lemon Linguine with Prawns and Scallops
(recipe adapted from WW Cook Fast Cookbook)
ProPoints per serve: 9
300 grams linguine
2 tablespoons fresh lemon juice
400 grams green prawns, peeled
300 grams scallops
1 teaspoon olive oil
3 green shallots, thinly sliced
1 garlic clove, crushed
1 tablespoon cornflour
375 mil can evaporated skim milk
1 teaspoon fingely grated lemon rind
1/3 cup coarsely chopped fresh parsley
Bring a large saucepan of water to the boil and cook pasta according to packet directions. Drain. Return pasta to the pan and drizzle with lemon juice.
Rinse and drain prawns and scallops, pat dry on paper towel to remove excess water.
Heat a frying pan over medium heat and spray with cooking spray. Cook prawns 1 -2 minutes on each side or until just turning pink and remove to a plate. Respray pan and cook scallops for 2 minutes on each side or until just cooked also. Remove to a plate. Wipe out frying pan with paper towel.
Return frying pan to stove and heat oil over medium heat. Add shallots and garlic and cook, stirring, for 3 - 4 minutes or until softened. Blend the cornflour with a little of the evaporated milk in a small jug. Stir in the remaining milk. Add the milk mixture and cook stirring over low heat until mixture bubbles and slightly thickens.
Add the lemon rind, prawns and scallops and cook until seafood is heated through.
Add the sauce and parsley to the pasta and toss to combine. Serve garnished with extra parsley sprigs.
(Click here for a printable version of this recipe)