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Seafood Linguine

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 1


  • 1 tbsp olive oil
  • 4 pcs of large scallops
  • 4 pcs of tiger prawns
  • some salt and black pepper
  • some chilli flakes
  • 1/2 - 1 tbsp of chopped garlic depending on how garlicky a person you are!
  • 100 g of linguine
  • 1 litre of water
  • 1 tsp salt for cooking the linguine


  • Marinate the scallops and prawns with salt and pepper for 10 minutes (because I often has extra salt and black pepper from Macdonalds, I used up 2 packs of their salt and 3 packs of their black pepper.)
  • At the same time, boil the water in a pot, add the linguine and 1 tsp of salt after the water has boiled (follow instructions on the packaging of the pasta) and cooked till the paste have softened.
  • Heat the pan with olive oil and add chopped garlic and chilli flakes. Add the scallops after the garlic has turned light brown in color and cooked till fragrant. Remove the scallops once they are done.
  • Add the cooked pasta together with the prawns and cooked till the prawns are done. Add in the scallops and serve.
  • Top with with extra chilli flakes, parsley flakes and/or parmesan cheese.


Because prawns cooked easily, therefore they are added last to prevent them from turning hard if they were to be cooked for too long.
Pasta has to be cooked till "al dente" stage (In wikipedia, it simply means cooked to be firm to the bite), and this takes approximately 10 minutes.