Seafood and Pasta Piccata

    Seafood and Pasta Piccata


    97 people made this

    About this recipe: 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.

    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

    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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