Spicy Prawn and Scallop Spaghetti

Posted in Recipes

Spicy Prawn and Scallop Spaghetti


  • 500g green prawns
  • 250g scallops without roe 340g spaghetti
  • 2 tablespoons of olive oil
  • 2 cloves garlic, crushed
  • 3 spring onions, sliced
  • 1 small red chilli, finely chopped
  • 1/2 cup Ecofarmers white cooking wine
  • 2 large vine-ripened tomatoes, seeded and chopped finely
  • 1 tablespoon lemon zest
  • 1 tablespoon orange zest
  • 1 tablespoon sugar
  • 1 tablespoon chopped fresh chives


  1. Peel and devein the prawns, leaving the tails intact. Pat the scallops dry with paper towel.
  2. Cook the spaghetti in a large pot of rapidly boiling salted water until tender but still firm to the bite, Drain, cover and keep warm.
  3. Heat the olive oil in a large, deep frying pan and cook the prawns and scallops in batches over a high heat just until tender. Remove and keep warm.
  4. Add the garlic, spring onions and chilli to the pan and cook over a medium heat until the spring onions are soft. Stir in the wine and bring to boil, stirring and to release any juices that may be stuck to the bottom of the pan. Boil until reduced by half.
  5. Add the tomatoes, zest, sugar and chives to the pan and cook just until the tomato is warmed through.
  6. Add the prawns, scallops and spaghetti and toss to combine. Serve with crusty bread.

Serves 4