Spicy Prawn & Scallop Fettuccine

While hubby and I are absolute self confessed foodaholics there are times (not many) that we are actually over food.  This obvious happens after we have eaten too well for too long.  Every now and then we fancy something plain Jane and easy.  This often includes Eggs, Beans and Chips for dinner which the kids think is actually fantastic by the way.

Tonight, after eating an abundance of good food between Christmas through to Australia Day weekend (last weekend) we both fancied something simple and easy yet full of flavour.  Funnily enough we both fancied seafood but didn't want anything Asian as we had just had lunch in Chinatown the previous Sunday.  Plus we always seem to cook prawns and scallops with an Asian influence.

While googling recipes, my next favourite hobby after cooking, I came across an Aussie blogger and her website Em's Food for Friends.  Let me tell you I am so glad that I did.  A really good read, full of recipes and delicious pictures.  And thats where I found a recipe for Spicy Prawn and Scallop Spaghetti.  From that moment dinner was sorted although there would be a few small alterations.

I didn't cut the prawns and scallops up as I prefer them whole.  I did however remove the shells of the tails of the prawns as that is a PET HATE of mine when you go to a restaurant and order a dish where you use cutlery and you have to battle prawn tail shells.  I am also not a fan of the roe on scallops so I purchase scallops with the roe already removed.  If you like the roe, add that in it too.

Overall this seafood laced pasta dish was magic. Starting with the simplicity of cooking all components right through to eating perfectly cooked seafood and pasta in a chilli, garlic and lemon tomato based sauce.  Both hubby and I were really surprised by the dish we will now also put on our comfort food list especially when we fancy something different.  We will definitely be cooking this again.

Spicy Prawn & Scallop Fettuccine

(Recipe adapted from Ems Food For Friends)

Serves: 4

SmartPoints per Serve:

300 gram fettuccine or pasta of your choice

2 teaspoons olive oil

1 tablespoon crushed garlic

2 teaspoon of dried chilli flakes

1 lemon

1/2 cup dry white wine

400 gram tin chopped tomatoes

1/2 cup reduced fat cream

1/2 teaspoon white sugar

salt 

freshly cracked pepper

600 grams raw green prawn meat, cleaned and patted dry

400 grams scallops, without roe, cleaned and patted dry

1/4 cup finely chopped flat leaf parsley

Cook your pasta according to packet instructions.  When almost al dente, drain and set aside.

Heat a large fry pan and add a little olive oil. Lightly fry the garlic, lemon zest and chilli flakes for approximately 1 minute.

Pour in the lemon juice and wine.

Allow to reduce for a few minutes.

Add the tomatoes, cream and sugar, season with salt and pepper. Stir well to combine and allow to simmer.

Fold the scallops, prawns and 2 tablespoons parsley through the simmering sauce.

Bring the mixture back to a simmer.

Add the pasta to the pan.

Toss well to combine.

Place in a large serving bowl, sprinkle with remaining parsley and serve immediately.

(Click here for a printable version of this recipe)