Embark on a tantalizing culinary journey with our delectable Linguine with Scallops, Shrimp in Thai Green Curry, a symphony of flavors that will transport your taste buds to the vibrant streets of Thailand. This delectable seafood extravaganza features succulent scallops and shrimp, bathed in a rich and aromatic Thai green curry sauce, complemented by tender linguine pasta. The symphony of flavors is further enhanced by a medley of colorful vegetables, including bell peppers, onions, and zucchini, adding a delightful crunch and vibrancy to each bite. Discover the art of crafting this exquisite dish with our comprehensive recipe, providing step-by-step instructions and a list of essential ingredients. Unleash your inner chef and prepare to impress your loved ones with this extraordinary culinary masterpiece.
Additionally, the article offers a collection of diverse recipes that cater to various dietary preferences and culinary inclinations. Indulge in the classic Linguine with White Clam Sauce, a timeless Italian dish that exudes simplicity and elegance. Explore the vibrant flavors of Linguine with Spicy Sausage and Broccoli Rabe, a delightful combination of savory sausage, tender broccoli rabe, and tangy tomato sauce. Embark on a culinary adventure with Linguine with Sun-dried Tomatoes and Shrimp, a delightful medley of sweet sun-dried tomatoes, succulent shrimp, and aromatic herbs. Discover the harmonious balance of flavors in Linguine with Puttanesca Sauce, a classic Italian dish featuring capers, olives, and anchovies, bathed in a tantalizing tomato sauce. Whichever recipe you choose, prepare to embark on a delectable journey of taste and culinary exploration.
LINGUINE WITH SCALLOPS AND SHRIMP IN THAI GREEN CURRY SAUCE
A delicious Thai dish from Gourmet, December 2000. The sauce is a little thin so I like to thicken the sauce at the end of preparation with a cornstarch/water mixture.
Provided by lazyme
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
LINGUINE W/ SCALLOPS & SHRIMP IN THAI GREEN CURRY
A delicious Thai dish from Gourmet, December 2000.
Provided by Vicki Butts (lazyme)
Categories Seafood
Time 35m
Number Of Ingredients 13
Steps:
- 1. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chili and white parts of scallions, stirring occasionally, until lightly browned.
- 2. Transfer with a slotted spoon to paper towels to drain.
- 3. Pat scallops and shrimp dry separately and season with salt.
- 4. 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).
- 5. Transfer scallops to a bowl with slotted spoon and sauté shrimp in same skillet, stirring occasionally, until almost cooked through, about 3 minutes.
- 6. Add shrimp to scallops.
- 7. Add coconut milk, curry paste, broth, brown sugar, fish sauce, and lime juice to skillet, then simmer, stirring occasionally, 5 minutes.
- 8. Meanwhile, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
- 9. Stir scallops and shrimp with any liquid in bowl into sauce in skillet and heat to boiling.
- 10. Reduce heat and simmer until scallops and shrimp are just cooked through, about 2 minutes.
- 11. Transfer seafood to a clean bowl with slotted spoon and add linguine and cilantro to sauce in skillet, tossing to coat.
- 12. Divide pasta and sauce among 4 bowls.
- 13. Top with seafood and sprinkle with scallion greens and chili mixture.
SHRIMP AND SCALLOP CURRY
Provided by John Phillips
Categories Milk/Cream Ginger Rice Shellfish Sauté Quick & Easy Scallop Shrimp Curry Cilantro Bon Appétit Hawaii
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add ginger and garlic and sauté until fragrant, about 2 minutes. Add curry powder; stir 1 minute. Add shrimp, scallops and green onions. Sauté just until shrimp turn pink, about 4 minutes. Add cream and lemon peel. Simmer until shrimp and scallops are just opaque in center and sauce thickens slightly, about 5 minutes. Season with salt and pepper. Mound rice in large shallow bowl. Top with seafood curry, then cilantro.
THAI-CURRY SHRIMP LINGUINE
When you want something different for a weeknight dinner but need to use up pantry staples, try this easy shrimp linguine. Fragrant Thai curry paste and creamy light coconut milk create a silky, complex sauce that coats long strands of pasta, green beans, and shrimp. Top it off with cooling cilantro and a squirt of lime juice, and you'll be out of your mealtime rut in no time.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook 4 minutes less than package instructions. Add green beans and cook until crisp-tender, about 3 more minutes. Reserve 1/2 cup pasta water, then drain.
- In a large skillet, cook curry paste and cilantro stems in oil over medium heat, stirring, until very fragrant, 2 to 3 minutes. Add coconut milk, season with salt, and bring to a simmer; cook until thickened slightly, about 2 minutes. Stir in shrimp and cook until opaque, 2 to 3 minutes.
- Remove from heat; stir in pasta, green beans, and lime juice. Toss to coat, adding enough reserved pasta water to create a silky sauce; season to taste. Serve with lime wedges and cilantro leaves.
CURRY SHRIMP LINGUINE
Curry, cilantro and coconut milk make this dish an exciting change of pace. It's also good with Thai rice noodles or spaghetti. -Jana Rippee, Casa Grande, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet over medium heat, toast curry powder for 2 minutes, stirring frequently. Stir in the milk, salt and pepper., Bring to a boil. Add shrimp; cook until shrimp turn pink, 5-6 minutes. Drain linguine; toss with shrimp mixture and cilantro.
Nutrition Facts : Calories 406 calories, Fat 8g fat (4g saturated fat), Cholesterol 115mg cholesterol, Sodium 313mg sodium, Carbohydrate 58g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients prepped and measured out. This will help you stay organized and ensure that you don't miss anything.
- Use fresh, high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for plump, fresh seafood and crisp, flavorful vegetables.
- Don't overcook the seafood: Seafood cooks quickly, so it's important to keep an eye on it to prevent it from becoming tough. Shrimp and scallops should be cooked for just a few minutes until they are opaque and firm.
- Use a good quality Thai green curry paste: The curry paste is the base of the sauce, so it's important to use a good quality one. Look for a paste that is made with fresh, flavorful ingredients and that has a good balance of heat and flavor.
- Add vegetables to your liking: This recipe is a great way to use up any leftover vegetables you have on hand. Broccoli, bell peppers, and carrots are all great additions to this dish.
Conclusion:
This linguine with scallops and shrimp in Thai green curry is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The combination of flavors and textures is sure to please everyone at the table.Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients prepped and measured out. This will help you stay organized and ensure that you don't miss anything.
- Use fresh, high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for plump, fresh seafood and crisp, flavorful vegetables.
- Don't overcook the seafood: Seafood cooks quickly, so it's important to keep an eye on it to prevent it from becoming tough. Shrimp and scallops should be cooked for just a few minutes until they are opaque and firm.
- Use a good quality Thai green curry paste: The curry paste is the base of the sauce, so it's important to use a good quality one. Look for a paste that is made with fresh, flavorful ingredients and that has a good balance of heat and flavor.
- Add vegetables to your liking: This recipe is a great way to use up any leftover vegetables you have on hand. Broccoli, bell peppers, and carrots are all great additions to this dish.
Conclusion:
This linguine with scallops and shrimp in Thai green curry is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The combination of flavors and textures is sure to please everyone at the table.
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