Creamy seafood and chicory pasta

    30 min

    A delicious combination of prawns and scallops are served in a creamy sauce that's flavoured with rosemary and chicory. Serve on a bed of spaghetti or linguine.

    1 person made this

    Serves: 4 

    • 2 tablespoon olive oil
    • 1 onion, finely chopped
    • 2 cloves of garlic, minced
    • 4 heads of chicory, sliced
    • 1/2 teaspoon fresh rosemary
    • 1/2 teaspoon Worcestershire sauce
    • 1 teaspoon sugar
    • salt and pepper, to taste
    • 12 raw jumbo king prawns
    • 12 fresh scallops
    • 500g spaghetti
    • 200ml double cream

    Prep:15min  ›  Extra time:15min  ›  Ready in:30min 

    1. Heat oil in a large pan over medium heat; add onion and garlic and cook until fragrant, about 1 minute. Stir in chicory, rosemary, sugar and Worcestershire sauce; cook for 8 to 10 minutes over low heat.
    2. Cook spaghetti in salted, boiling water according to the instructions on the packet; drain well.
    3. Melt butter in a separate pan; add scallops and cook each side for 1 minute. Add prawns to the pan and toss to coat in butter.
    4. Stir cream into chicory mixture and season with salt and pepper; add cooked spaghetti, prawns and scallops. Toss everything together well to combine; serve hot.

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