Shrimp and Scallops in Thai Green Curry Sauce over Linguine
From lunasea 16 years ago
- 30 minutes to make
- Serves 4
This is a great pasta dish to serve for someone you love. Succulent scallops and tender shrimp cuddle in Thai green curry sauce atop al dente linguine. It's flavorful, impressive and delicious. Light some candles, open a bottle (or two) of good wine and enjoy. Read more Recipe adapted from Gourmet. See less
Ingredients
- 2 1/2 tablespoons vegetable oil shopping list
- 1 (4-inch-long) fresh hot red chile, thinly sliced crosswise shopping list
- 3 scallions, white and green parts thinly sliced separately shopping list
- 1 lb sea scallops, tough muscle removed from side of each if necessary shopping list
- 3/4 lb large shrimp, shelled and deveined shopping list
- 1 (14-oz) can unsweetened coconut milk shopping list
- 1 tablespoon Thai green curry paste shopping list
- 1/4 cup chicken broth or water shopping list
- 1 tablespoon packed light brown sugar shopping list
- 1 1/2 tablespoons Asian fish sauce shopping list
- 1 tablespoon fresh lime juice shopping list
- 12 oz dried thin linguine shopping list
- 1/2 cup chopped fresh cilantro (sometimes I use more because I love cilantro) shopping list
How to make it
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chile and white parts of scallions, stirring occasionally, until lightly browned. Transfer with a slotted spoon to paper towels to drain.
- Pat scallops and shrimp dry separately and season with salt.
- Heat remaining 1 1/2 tablespoons oil in same skillet over moderately high heat until hot but not smoking, then cook scallops until browned, 2 to 3 minutes on each side (scallops will be almost cooked through).
- Transfer scallops to a bowl with slotted spoon and sauté shrimp in same skillet, stirring occasionally, until almost cooked through, about 3 minutes. Add shrimp to scallops.
- Add coconut milk, curry paste, broth, brown sugar, fish sauce, and lime juice to skillet, then simmer, stirring occasionally, 5 minutes.
- Meanwhile, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
- Stir scallops and shrimp with any liquid in bowl into sauce in skillet and heat to boiling. Reduce heat and simmer until scallops and shrimp are just cooked through, about 2 minutes.
- Transfer seafood to a clean bowl with slotted spoon and add linguine and cilantro to sauce in skillet, tossing to coat.
- Divide pasta and sauce among 4 bowls. Top with seafood and sprinkle with scallion greens and chile mixture.
The Rating
Reviewed by 9 people-
love this
cheryilyn
in Salem loved it
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I like this recipe a lot and I will try it for sure!
bluewaterandsand
in GAFFNEY loved it
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Hey?!?! How did this one get by me? Great recipe as always vickie.
danadooley
in Singapore loved it
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