Spaghetti with Scallops, Prawns and Lemon and Dill Sauce

Cook spaghetti, sauté onion and garlic with seafood, then toss in a creamy lemon and dill sauce.

Quick Seafood Main Course Pasta

Estimated Nutrition

Calories

722.8

kcal / serving

1445.5 kcal total

Carbs

89.2g

per serving

178.4 g total

Fat

29.4g

per serving

58.8 g total

Protein

27.1g

per serving

54.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Crème Fraîche

full fat

Fruits

0.5

piece

Lemon

juice only

GrainsCereals

250

Spaghetti

fresh or dried

NutsSeeds

clove

Garlic

peeled and crushed

bunch

Dill

small bunch fresh, chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

Seafood

piece

Scallop

removed from shell and cleaned, thinly sliced

piece

Tiger Prawn

peeled and de-veined, roughly chopped

Vegetables

0.5

piece

Onion

chopped

Method

Season with salt and pepper and serve in warm bowls with lemon wedges.

Slice scallops thinly, chop prawns, and sauté in the pan until cooked through.

Cook the spaghetti in boiling salted water for 4 minutes until al dente then drain.

Heat the olive oil in a large frying pan and sweat the onion and garlic.

Add crème fraîche, bring to a boil, then stir in lemon juice, dill, and pasta.