Elegant Christmas Dinner for Two: Prosecco & Tomato Spaghetti with Langoustine and Scallops

A special dinner for two deserves a dish that feels both intimate and elegant. This recipe for Prosecco & Tomato Spaghetti with Langoustine and Scallops brings a festive touch to your Christmas table. It combines the delicate sweetness of shellfish with the light sparkle of Prosecco, creating a meal that feels luxurious without being complicated. The secret to deep flavour lies in cooking the langoustine heads and claws in butter, which forms a rich base for the sauce.

This dish is perfect for anyone who wants to impress their partner with a restaurant-quality meal at home. It balances fresh seafood, vibrant spinach, and a hint of tomato, all tied together with the bright acidity of Prosecco. Here’s how to bring this elegant dinner to life.

Bringing Elegance to Your Christmas Table

This Prosecco spaghetti with langoustine and scallops offers a refined yet approachable way to celebrate Christmas with someone special. The combination of buttery shellfish, sparkling wine, and fresh ingredients creates a memorable meal that feels both festive and intimate.

Cooking the langoustine heads and claws in butter unlocks a depth of flavour that sets this dish apart. The balance of textures and tastes—from tender scallops to vibrant spinach and tangy tomatoes—makes every bite a delight.

Tips for Success

• Don’t overcook the scallops; they should be golden on the outside and tender inside.

• Jarred garlic is a convenient shortcut and adds a slight vinegar boost to the sauce.

• Reserve pasta water to adjust sauce consistency.

• Keep the langoustine shells on during cooking for maximum flavour but remove heads except for the two you save for presentation.

  
  

Prosecco & Tomato Spaghetti with Langoustine and Scallops - The Recipe

Ingredients

• Langoustine (shell on, heads removed, keep two whole for presentation)

• Small scallops

• 100g Butter

• Splash of olive oil

• 3 heaped tsp Lazy Garlic (jarred garlic works well in this dish, I like the slight vinegar hit it lends)

• 150ml prosecco

• 2 handfuls of fresh spinach

• Tin of chopped tomatoes

• Flaky sea salt

• Spaghetti (enough for two servings)

  
  

Method

Preparing the Langoustine Base

For the langoustines, bring a pan of salted water to the boil, and prepare a bowl of ice water. Blanch the langoustines for 20–30 seconds, then remove them straight into the ice water. Reserving two whole langoustines, remove the head and claws of the others, reserving the heads to make the base of the sauce.

The key to a flavourful sauce is starting with the langoustine heads and claws. Instead of discarding them, cook them gently in half of the butter and olive oil. This step extracts the natural sweetness and richness of the shellfish, creating a base that elevates the entire dish.

Heat the butter with a splash of olive oil in a frying pan over medium heat.

Add the langoustine heads and claws, cooking slowly until they turn a bright orange and release their aroma.

Stir in the garlic and pour in the Prosecco and let it simmer for a few minutes, reducing slightly to concentrate the taste.

This process creates a buttery, fragrant sauce foundation that will coat the pasta beautifully.

Cooking the Spaghetti and Adding the Sauce

While the langoustine base simmers, cook your spaghetti in salted boiling water until al dente. Drain the pasta, reserving a cup of the cooking water.

Next, add the tin of chopped tomatoes to the langoustine sauce with a pinch of sea salt. Let it cook gently for about 5 minutes, stirring occasionally. The tomatoes add a subtle acidity that balances the richness of the butter and shellfish.

Add the cooked spaghetti to the pan, tossing it with the sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it. This step helps the sauce cling to every strand of spaghetti.

Adding The Langoustine, Scallops and Spinach

Heat the other half of the butter in a frying pan over a medium heat. Cook the langoustines tails and 2 whole ones for 1–2 minutes on each side until golden and caramelised. Remove the langoustines and drain on kitchen paper. Keep the pan to one side as we'll use that pan to finish the pasta.

The small scallops cook quickly and bring a tender texture to the dish. Sear the scallops for about 1-2 minutes on each side until they develop a golden crust but remain juicy inside.

Add fresh spinach to the spaghetti and sauce mixture, stirring until it wilts. The spinach adds colour, freshness, and a slight earthiness that complements the seafood.

Finally, gently fold in the langoustine tails and seared scallops, reserving two whole langoustines for plating.

Plating Your Elegant Christmas Dinner

Presentation matters, especially for a dinner meant to impress. Place the spaghetti in shallow bowls or plates, arranging the scallops evenly on top. Add the two whole langoustines as a centrepiece for a striking visual.

Serve immediately with a glass of chilled Prosecco to echo the wine used in cooking.