Little Guy, Big Kitchen

A Little Guy Woking in His Big Kitchen

Penne Pasta with Creamy Seafood Sauce


500g green prawns

300g white fish fillets

200g scallops

90g smoked salmon

2 cups chicken stock

30g butter

1 onion, chopped

1 clove garlic, crushed

3/4 cup cream

2 tbsp lemon juice

500g dried penne pasta

2 egg yolks

1 tbsp chopped basil


1. Pel and devein prawns, cut fish into 3cm cubes, remove any bones. Clean scallop and cut salmon into strips.

2. Bring stock to boil. Add prawns and simmer 1 min or until prawn change color, remove. Add fish and simmer 1 min or until fish change color. Do the same for scallops. Set stock and seafood aside.

3. Melt butter in pan, add onion and garlic; cook over medium heat until onion is tender.

4. Add stock, cream and lemon juice; bring to boil. Reduce heat to medium; simmer 5 mins or until sauce is reduced by half.

5. Meanwhile, cook pasta in boiling water until tender; drain.

6. Add all seafood to sauce, return to simmering point. Remove from heat and quickly stir in beaten egg yolks and basil. Pour over hot pasta to serve


1. Seafood needs a little more heating through to cook. It becomes dry and tough if overcooked.

July 8, 2006 - Posted by | Italian, Pastas

1 Comment »

  1. Thanks! Only just found this on Google, the picture really helps to motivate me to cook it, I’ve been looking for this recipe for some time:)

    Comment by aish | January 11, 2009 | Reply

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