Seafood Burnt Butter Spaghetti海鮮焦牛油意粉
A Hong Kong-style pasta dish combining Italian technique with local seafood ingredients. Al dente spaghetti is tossed in rich, nutty burnt butter sauce with tender prawns, scallops, and squid, creating a luxurious fusion dish.
01Ingredients
- 300g spaghetti
- 200g large prawns, peeled and deveined
- 150g scallops
- 100g squid, cleaned and sliced
- 120g unsalted butter
- 6 cloves garlic, minced
- 30ml extra virgin olive oil
- 5g fresh parsley, chopped
- 2 pinches sea salt
- 1 pinch white pepper
Nutrition (per serving)892kcal
- Protein42.5g
- Carbs73.8g
- Fat43.2g
Fiber 2.8 gSodium 287 mg
02Steps
- Bring a large pot of salted water to boil. Add spaghetti and cook until al dente (usually 9-10 minutes). Drain and set aside.
- Heat olive oil in a large wok or pan over high heat. Season prawns, scallops, and squid with salt and white pepper.
- Add seafood to the wok and stir-fry for 3-4 minutes until just cooked through. Transfer to a plate.
- Reduce heat to medium. Add butter to the same wok and let it melt, swirling occasionally.
- Add minced garlic and continue cooking, stirring constantly, until the butter turns golden brown and emits a nutty aroma (about 2-3 minutes). Watch carefully to avoid burning.
- Add the cooked spaghetti to the burnt butter and garlic mixture. Toss well to coat evenly. Add the cooked seafood back to the wok.
- Toss everything together for 1-2 minutes until well combined. Taste and adjust seasoning with salt and white pepper if needed.
- Divide into serving bowls. Garnish with fresh parsley and serve immediately while hot.
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