Seafood Wheat Linguini with a Thai Red Curry Sauce
From currysimple 7 years ago
- 15 minutes to make
- Serves 1
This is a Thai fusion dish that is using a wheat linguine opposed to serving with the traditional jasmine rice. The premium seafood used makes this a to-die-for recipe that is actually really easy to cook. The fresh basil adds a nice fresh taste. Read more Be carefull not to eat to much or you might fall right asleep afterwards. That is what happened to me :) See less
Ingredients
- 3 jumbo prawn shrimp shopping list
- 4 jumbo scallops shopping list
- 2 squid tubes shopping list
- 1/2 red pepper - sliced shopping list
- 1/2 orange pepper - sliced shopping list
- 10 fresh basil leaves shopping list
- 4 oz wheat linguine shopping list
- 1/8 cup cooking oil shopping list
- 4 oz of currySimple Red Curry Sauce shopping list
How to make it
- Begin by bringing a pot of water to a boil
- Add the wheat linguine to the boiling water (cook for 10 minutes) and begin to cook your seafood
- Heat a stir-fry pan to medium high heat with just about 1/8 cup of cooking oil
- When the pan is hot, begin cooking the shrimp, scallos and squid
- The seafood will cook rather quickly so add the vegetables (red pepper, orange pepper and basil leaves)
- The veggies will be crisp after about a minute but cook a little longer if you enjoy softer veggies
- Add the CurrySimple red curry sauce and mix together with the veggies and seafood
- Once the sauce has been brought up to serving temperature it is ready to serve
- Strain the wheat linguine and place in a bowl
- Top the linguine with the Thai red curry seafood stir-fry
Ingredients
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Begin cooking Wheat Linguine
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Stir-Fry your Shrimp, Scallops and Squid
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Add the Red peppers, Orange peppers and Basil
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Add the CurrySimple Red Coconut Curry Sauce
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Serve over the Wheat Linguine
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The Rating
Reviewed by 2 people-
Gosh I'm not sure about the squid but the rest of this recipe sounds simply divine. Maybe I could use lobster to replace the squid!
dtour
in Somewhere In Florida loved it
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" It was excellent "