Dive into the bright, fresh flavours of Italy’s coastline with this Scallop & Prawn Linguine with Lemon & Samphire – a deliciously simple seafood pasta made with Napolina Linguine.
Tender scallops, juicy king prawns and vibrant samphire come together in a silky lemon cream sauce, finished with a drizzle of Napolina Roasted Garlic & Herb Olive Oil. It’s elegant, comforting and surprisingly easy — the perfect date‑night dish or weekend treat.
Cooked in under 30 minutes, this recipe celebrates quality ingredients and effortless Italian cooking. Follow along to bring a taste of the seaside to your kitchen, the Napolina way.
🍋 What you’ll love:
– Creamy lemon sauce
– Sweet Patagonian scallops & king prawns
– Fresh samphire for a seaside twist
– Napolina Linguine for the perfect bite
If you try it at home, don’t forget to tag us – we love seeing your Napolina creations!
Makes: Serves 2
Prep Time: 5 mins
Cook Time: 30 mins
Ingredients:
180g Napolina Linguine
2 cloves garlic, finely chopped
150g raw Patagonian scallops
150g raw king prawns
1 tbsp Napolina Olive Oil
1 tbsp Napolina Roasted Garlic & Herb Olive Oil
1 tbsp unsalted butter
1 lemon, zested and juiced
4 tbsp double cream
90g samphire
100ml dry white wine
Salt and pepper, to taste
Fresh parsley, to serve
Preparations:
1. Heat the Napolina Olive Oil in a pan over a medium heat. Add the scallops and sear for around 1 minute, lightly browning each side. Remove from the pan and set aside.
2. Add the prawns to the same pan and cook until they turn pink and are just cooked through. Remove and place with the scallops.
3. Add the butter and garlic to the pan and cook gently for 1 minute. Pour in the white wine and let it bubble for another minute, then stir in the lemon zest and double cream until well combined.
4. Add the samphire to the sauce and cook for 1 minute. Tip in the cooked Napolina Linguine along with a splash of pasta water, then return the scallops and prawns to the pan. Fold everything together gently so the pasta is coated in the creamy lemon sauce.
5. In a small bowl, mix the lemon juice with the Napolina Roasted Garlic and Herb Oil. Divide the linguine between two bowls, drizzle over the lemon and olive oil mixture, finish with fresh parsley, and enjoy.