What you’ll need
- 1 pack of Young’s King Prawns & Scallops with Lemon & Pink Peppercorn Butter
- 120g Dried Linguini Pasta
- 2tbsp Fresh Flat Leaf Parsley – Roughly Chopped
- Dash of Olive Oil
- Squeeze of Fresh Lemon Juice
- Ground Black Pepper
How to make it
- Cook Linguini Pasta according to the instructions on pack.
- Cook the King Prawns & Scallops with Lemon & Pink Peppercorn Butter according to the instructions on pack.
- Drain the Linguini & add to the King Prawns & Scallops with a dash of Olive Oil & a squeeze of fresh Lemon Juice. Then toss together & and season with Black Pepper.
- Add the chopped Fresh Parsley, season to taste & serve.