Seafood and Pasta Piccata

    (103)
    55 min

    Scallops, prawns and crabmeat are combined with pasta in a delicious lemon, butter and parsley sauce. It's simple and really tasty. A perfect meal anyday of the week.


    97 people made this

    Ingredients
    Serves: 8 

    • 450g pasta shells
    • 6 tablespoons olive oil
    • 75g mushrooms, sliced
    • 1 bunch spring onions, finely chopped
    • 2 tablespoons finely chopped garlic
    • 450g raw, medium-sized prawns, peeled and deveined
    • 450g bay scallops
    • 450g crabmeat
    • 475ml dry white wine
    • 6 tablespoons fresh lemon juice
    • 115g butter
    • 4 tablespoons chopped fresh parsley

    Method
    Prep:35min  ›  Cook:20min  ›  Ready in:55min 

    1. Bring a large saucepan of lightly salted water to the boil, add pasta shells and cook for 8 to 10 minutes or until al dente; drain.
    2. Heat olive oil in a large saucepan over medium heat. Saute mushrooms, spring onions and garlic until tender. Stir in prawns, scallops and crabmeat. Cook for 5 minutes or until prawns are pink. Stir in wine, lemon juice and butter; cook until heated through.
    3. Toss pasta with seafood sauce and parsley.

    Bay scallops

    Are smaller than sea scallops. Your local supermarket should sell small scallops in their refrigerated section.

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    Reviews & ratings
    Average global rating:
    (103)

    Reviews in English (79)

    by
    86

    My husband loved it! I used angel hair pasta. I followed a previous reviewer's suggestion to saute the green onions, mushrooms, and garlic first and then add the seafood so that the seafood wouldn't be overcooked. That worked well. I cut the recipe in half, and I was very glad that I did as it made quite a bit. A little tip that I'll follow when I make this again: if you use angel hair pasta, after you drain it, stir in a very small amount of oil to prevent the pasta from becoming one big clump. By the time I finished with the seafood sauce, I had a huge clump of pasta that was all glued together!  -  15 May 2002  (Review from Allrecipes US | Canada)

    by
    56

    One of the best seafood recipes I have ever eaten! Two cost-saving things I did were to use imitation crabmeat in place of lump crabmeat or clawmeat, and bay scallops instead of the larger sea scallops (Beth didn't specify which anyway). Re the procedure, in my opinion, 13-15 min. total is too long to cook all this delicate seafood. So I sauteed the green onions, garlic and mushrooms alone for 5 min., then added all the seafood & cooked just til the shrimp turned completely pink, then proceeded with Step 3. I've made this twice now, both times halfing the recipe, which generously serves 6 people. Thanks, Beth, for the great recipe!  -  11 Aug 2001  (Review from Allrecipes US | Canada)

    by
    43

    With a few minor changes, this is a delicious recipe. As per other reviewers, saute vegs and garlic (only 1 tsp minced) first until tender. Then stir in 1/2 the recipe of seafood (i.e., 1/2# of each shrimp, bay scallops, and crabmeat-I used imitation crabmeat). Saute till seafood is cooked. Then stir in the remaining ingredients (I used 1 cup of chicken broth made with granules + 1/3 cup of white wine, 6 T. fresh lemon juice, 1/2 cup of butter). Then, thicken with 2 T. cornstarch to about the same amount of water. Serve over angel hair pasta. This served one normal sized eater plus two big eaters and a little leftover (possibly one small eater serving).  -  26 Jun 2003  (Review from Allrecipes US | Canada)

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