Pumpkin-Peanut Curry Noodles with Five-Spice Seared Scallops and Shrimp

Name: Pumpkin-Peanut Curry Noodles with Five-Spice Seared Scallops and Shrimp
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 3 Tbsps five-spice powder; 59 milliliters creamy peanut butter; 2 Tbsps fuls mild or hot curry paste (recommended: Pataks) found on international foods aisle; 3 cloves garlic, finely chopped; 2 inches ginger root, minced or grated; 12 jumbos shrimp, peeled and deveined; 5 Tbsps vegetable oil or peanut oil; 425 grams cooked pumpkin; 1 red bell pepper, thinly sliced; 1 teaspoons crushed red pepper flakes; 4 servings Salt; 4 scallions, cut into 2-inch pieces, then thinly sliced lengthwise into matchsticks; 12 diver scallops, trimmed and patted dry; 454 grams spaghetti; 59 milliliters tamari dark soy sauce, eyeball it

The recipe Pumpkin-Peanut Curry Noodles with Five-Spice Seared Scallops and Shrimp could satisfy your Indian craving in about 30 minutes. This main course has 802 calories, 32g of protein, and 29g of fat per serving. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of ginger root, tamari soy sauce, pumpkin, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the ginger root you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert.

Instructions

Heat a large pot of water for noodles. When water boils, salt it and add pasta to cook to al dente or with a bite to it.

Ingredients you will need

Pasta

Water

Salt

Equipment you will use

Pot

While pasta cooks, heat a large, deep skillet over medium heat with 2 tablespoons vegetable or peanut oil.

Ingredients you will need

Peanut Oil

Vegetable

Pasta

Equipment you will use

Frying Pan

Add garlic, ginger, red bell pepper, and pepper flakes to the pan and cook together a couple of minutes, then add peanut butter and melt it.

Ingredients you will need

Red Pepper

Peanut Butter

Garlic

Ginger

Pepper

Equipment you will use

Frying Pan

Whisk soy into peanut butter, then stir in pumpkin and curry paste. The sauce will be very thick. Turn down the heat to low.

Ingredients you will need

Peanut Butter

Curry Paste

Pumpkin

Sauce

Equipment you will use

Whisk

Add a ladle or 2 of pasta cooking water to thin sauce a bit and simmer over low heat. Adjust salt, to taste.

Ingredients you will need

Pasta

Sauce

Water

Salt

Equipment you will use

Ladle

Heat a small to medium skillet over high heat.

Equipment you will use

Frying Pan

Pour the five-spice powder onto a plate with some salt. Press both sides of the shrimp and scallops into the powder.

Ingredients you will need

Scallops

Shrimp

Salt

Add 3 tablespoons of remaining oil to hot skillet.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Place the shrimp in the pan and cook 1 minute, flip and sear the other side until just opaque.

Ingredients you will need

Shrimp

Equipment you will use

Frying Pan

Remove shrimp to a plate and set aside.

Ingredients you will need

Shrimp

Add another 3 tablespoons of oil to the skillet and heat back up to smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the scallops and sear on both sides until opaque.

Ingredients you will need

Scallops

Remove scallops and add to the plate of shrimp.

Ingredients you will need

Scallops

Shrimp

Drain pasta and return pasta to the pot.

Ingredients you will need

Pasta

Equipment you will use

Pot

Add the curry-pumpkin sauce and toss thoroughly.

Ingredients you will need

Pumpkin

Curry Powder

Sauce

Serve noodles on 4 plated and top with scallions and seafood.

Ingredients you will need

Green Onions

Pasta

Seafood

Equipment

Ingredients

Servings:

3Tbsps

five-spice powder 59milliliters

creamy peanut butter 2Tbsps

fuls mild or hot curry paste (recommended: Patak's) found on international foods aisle 3cloves

garlic, finely chopped 2inches

ginger root, minced or grated 12jumbos

shrimp, peeled and deveined 5Tbsps

vegetable oil or peanut oil 425grams

cooked pumpkin 1

red bell pepper, thinly sliced 1teaspoons

crushed red pepper flakes 4servings

Salt 4

scallions, cut into 2-inch pieces, then thinly sliced lengthwise into matchsticks 12

diver scallops, trimmed and patted dry 454grams

spaghetti 59milliliters

tamari dark soy sauce, eyeball it

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian works really well with Gruener Veltliner, Riesling, and Sparkling rosé. 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 Cadre Band of Stones Gruner Veltliner with a 4.1 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.