We usually buy ready-peeled shrimp for this, but if you can only find them with their shells on, buy a few extra and do it yourself they’re very easy to peel. Serve with dressed salad.
Ingredients
- 8 oz (225 g) dried linguine
- salt and freshly ground black pepper
- small pat of butter
- 5½ oz (150 g) (shelled weight) raw tiger shrimp
- 5½ oz (150 g) raw squid, sliced
- 5½ oz (150 g) raw sea scallops, sliced in half horizontally
- 1 large shallot, finely chopped
- 8 fl oz (250 ml) dry white wine
- 7 fl oz (200 ml) heavy cream
- 1 large lemon juice
- small bunch of dill, chopped
How to Make It
- Cook the linguine in boiling salted water according to package instructions.
- Heat the butter in a large frying pan, add the shrimp, squid, and scallops, and fry for 3–4 minutes or until the shrimp have turned pink and the squid and scallops are just cooked. Remove with a slotted spoon and set aside.
- Add the shallot and wine to the pan, bring to a boil, and allow to bubble over high heat until the wine has reduced by half. Add the cream and return to a boil.
- Add the cooked seafood and toss together. Season with salt and freshly ground black pepper, stir in the pasta, lemon juice, and dill, heat through thoroughly, and serve.
