Linguine pasta with scallops, courgette and tomatoes

Linguine pasta with scallops, courgette and tomatoes


307 people made this

About this recipe: Fresh scallops, chopped tomatoes and fresh basil are added to a saute of garlic and courgette, then tossed with spaghetti for a delish seafood pasta. Serve as an main course or starter.

Lisa Stinger

Serves: 4 

  • 450g spaghetti or linguine pasta
  • 60ml olive oil
  • 3 cloves garlic, minced
  • 2 courgettes, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried red pepper chilli flakes
  • 40g chopped fresh basil
  • 4 plum tomatoes, chopped
  • 450g sea scallops
  • 2 tablespoons grated Parmesan cheese

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. In a large pot with boiling salted water cook pasta until al dente. Drain.
  2. Meanwhile, in a large frying pan heat oil, add garlic and cook until tender. Add the courgette, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, scallops and fresh basil (if using) and simmer for 5 minutes, or until scallops are cooked.
  3. Pour sauce over cooked pasta and serve with grated Parmesan cheese.

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