Spin the wheel

Spicy and creamy seafood pasta

  • 450g fettuccine pasta
  • 500ml whipping cream
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 1 1/2 teaspoons crushed red chilli flakes
  • 1 teaspoon ground white pepper
  • 100g chopped spring onions
  • 50g chopped parsley
  • 225g prawns, peeled and deveined
  • 225g scallops
  • 60g grated Gruyere cheese
  • 40g grated Parmesan cheese
  • Cook pasta in a large pot of boiling salted water until al dente.
  • Meanwhile, pour cream into large frying pan. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions and parsley. Simmer 7 to 8 minutes, or until thickened.
  • Stir in seafood, cooking until prawns are no longer transparent. Stir in cheeses, blending well.
  • Drain pasta. Toss sauce with fettuccine.