Linguine with Shrimp and Scallops in Thai Green Curry Sauce

Name: Linguine with Shrimp and Scallops in Thai Green Curry Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 2 Tbsps Asian fish sauce; 59 milliliters chicken broth or water; 118 milliliters chopped fresh cilantro; 1 Tbsp packed light brown sugar; 1 Tbsp fresh lime juice; 340 grams dried thin linguine; 4 inches long) fresh hot red chile, thinly sliced crosswise; 3 scallions, white and green parts thinly sliced separately; 454 grams sea scallops, tough muscle removed from side of each if necessary; 340 grams shrimp, shelled and deveined; 1 Tbsp Thai green curry paste; 397 grams unsweetened coconut milk; 3 Tbsps vegetable oil

Linguine with Shrimp and Scallops in Thai Green Curry Sauce might be just the Indian recipe you are searching for. This dairy free recipe serves 4. One serving contains 728 calories, 31g of protein, and 35g of fat. From preparation to the plate, this recipe takes roughly 40 minutes. If you have coconut milk, chicken broth, cilantro, and a few other ingredients on hand, you can make it. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.

Instructions

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.

Ingredients you will need

Green Onions

Chili Pepper

Cooking Oil

Equipment you will use

Frying Pan

Transfer with a slotted spoon to paper towels to drain.

Equipment you will use

Slotted Spoon

Paper Towels

Pat scallops and shrimp dry separately and season with salt.

Ingredients you will need

Scallops

Shrimp

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).

Ingredients you will need

Scallops

Cooking Oil

Equipment you will use

Frying Pan

Transfer scallops to a bowl with slotted spoon and sauté shrimp in same skillet, stirring occasionally, until almost cooked through, about 3 minutes.

Ingredients you will need

Scallops

Shrimp

Equipment you will use

Slotted Spoon

Frying Pan

Bowl

Add shrimp to scallops.

Ingredients you will need

Scallops

Shrimp

Add coconut milk, curry paste, broth, brown sugar, fish sauce, and lime juice to skillet, then simmer, stirring occasionally, 5 minutes.

Ingredients you will need

Coconut Milk

Brown Sugar

Curry Paste

Fish Sauce

Lime Juice

Broth

Equipment you will use

Frying Pan

Meanwhile, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.

Ingredients you will need

Linguine

Water

Equipment you will use

Colander

Pot

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.

Ingredients you will need

Scallops

Shrimp

Sauce

Equipment you will use

Frying Pan

Bowl

Transfer seafood to a clean bowl with slotted spoon and add linguine and cilantro to sauce in skillet, tossing to coat.

Ingredients you will need

Cilantro

Linguine

Seafood

Sauce

Equipment you will use

Slotted Spoon

Frying Pan

Bowl

Divide pasta and sauce among 4 bowls. Top with seafood and sprinkle with scallion greens and chile mixture.

Ingredients you will need

Green Onions

Seafood

Chili Pepper

Pasta

Sauce

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

2Tbsps

Asian fish sauce 59milliliters

chicken broth or water 118milliliters

chopped fresh cilantro 1Tbsp

packed light brown sugar 1Tbsp

fresh lime juice 340grams

dried thin linguine 4inches

long) fresh hot red chile, thinly sliced crosswise 3

scallions, white and green parts thinly sliced separately 454grams

sea scallops, tough muscle removed from side of each if necessary 340grams

shrimp, shelled and deveined 1Tbsp

Thai green curry paste 397grams

unsweetened coconut milk 3Tbsps

vegetable oil

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Pratsch Organic Gruner Veltliner (1 Liter) with a 4.6 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.