Recipe

Shrimp And Scallops In Thai Green Curry Sauce Over Linguine Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 7 months, 1 week ago 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 wi... More Prep:10m Cook:30m Servings:4	Lunasea
	redchile scallions seascallops shrimp coconutmilk greencurrypaste chickenbroth brownsugar fishsauce limejuice linguine cilantro

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Ingredients

2 1/2 tablespoons vegetable oil

1 (4-inch-long) fresh hot red chile, thinly sliced crosswise

3 scallions, white and green parts thinly sliced separately

1 lb sea scallops, tough muscle removed from side of each if necessary

3/4 lb large shrimp, shelled and deveined

1 (14-oz) can unsweetened coconut milk

1 tablespoon Thai green curry paste

1/4 cup chicken broth or water

1 tablespoon packed light brown sugar

1 1/2 tablespoons Asian fish sauce

1 tablespoon fresh lime juice

12 oz dried thin linguine

1/2 cup chopped fresh cilantro (sometimes I use more because I love cilantro)

Directions

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.

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Comments

merlin 7 months, 1 week ago said:
This sounds so delish, Luna. And I just love to see those shrimps and scallops "cuddle".

cheryilyn 7 months, 1 week ago said:
Love this

bluewaterandsand 7 months, 1 week ago said:
I like this recipe a lot and I will try it for sure!

danadooley 7 months, 1 week ago said:
Hey?!?! How did this one get by me? Great recipe as always vickie.

jenniferbyrdez 7 months, 1 week ago said:
Loving this. Thanks Lunney.

uk2nyc 7 months, 1 week ago said:
Girl after my own heart!! Love it!!!

raelene1951 5 months, 3 weeks ago said:
Another wonderful recipe..Thanks

waterlily 5 months ago said:
These flavors sound as though I'll actually be able to hear them singing to me as I'm cooking! Thanks!

shine 2 months, 2 weeks ago said:
Wow sweetie! I love everything in this dish! I must admit, putting the green curry atop of linguine has stretched my mind!
We must try this together! I'll bring the candles and linguine and wine and...

Thank you for exercising my brain this morning! I love you dearly, Ray

brianna 1 month, 2 weeks ago said:
Sounds wonderful.Can't get the printer going fast enough cause I sure have to try this one. Definately a '5'. Thanks

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