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Fresh Food
Fresh Food

Seafood Linguine


  • 750g linguine pasta
  • 150 ml olive oil
  • 3 cloves garlic, minced
  • 1 red onion, finely chopped
  • 500g prawns, peeled and deveined
  • 500g scallops
  • 6 roma tomatoes, seeded and diced
  • 1/2 bunch chopped fresh basil
  • 50g parmesan cheese, grated


  1. In large pot of boiling salted water, cook linguine until al dente (about 10 minutes)
  2. Meanwhile, in a large frypan or wok, heat oil over medium-high heat. Cook garlic, red onion, prawns and scallops for 2 to 4 minutes or until the prawns are pink and scallops are opaque.
  3. Drain the linguini and add to frypan: toss well.
  4. Add tomatoes and basil; toss or stir in well. Sprinkle with parmesan. Serve.


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