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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Bring a large pot of salted water to boil. Add spaghetti and cook until al dente (usually 9-10 minutes). Drain and set aside.
2. Heat olive oil in a large wok or pan over high heat. Season prawns, scallops, and squid with salt and white pepper.
3. Add seafood to the wok and stir-fry for 3-4 minutes until just cooked through. Transfer to a plate.
4. Reduce heat to medium. Add butter to the same wok and let it melt, swirling occasionally.
5. 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.
6. Add the cooked spaghetti to the burnt butter and garlic mixture. Toss well to coat evenly. Add the cooked seafood back to the wok.
7. Toss everything together for 1-2 minutes until well combined. Taste and adjust seasoning with salt and white pepper if needed.
8. Divide into serving bowls. Garnish with fresh parsley and serve immediately while hot.

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