Linguine With Shrimp And Scallops In Thai Green Curry Sauce Recipes

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LINGUINE WITH SHRIMP AND SCALLOPS IN THAI GREEN CURRY SAUCE



Linguine with Shrimp and Scallops in Thai Green Curry Sauce image

Categories     Pasta     Quick & Easy     Seafood     Scallop     Shrimp     Curry     Hot Pepper     Noodle     Cilantro     Gourmet

Yield Makes 4 servings

Number Of Ingredients 13

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

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.

THAI-CURRY SHRIMP LINGUINE



Thai-Curry Shrimp Linguine image

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

Kosher salt
12 ounces linguine
6 ounces green beans, trimmed and cut into 2-inch pieces
1/4 cup green curry paste, such as Maesri
1/4 cup chopped fresh cilantro stems, plus leaves for serving
2 tablespoons extra-virgin olive oil
3/4 cup light coconut milk
1 pound large shrimp, peeled and deveined
2 teaspoons fresh lime juice, plus wedges for serving

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.

LINGUINE WITH SCALLOPS AND SHRIMP IN THAI GREEN CURRY SAUCE



Linguine With Scallops and Shrimp in Thai Green Curry Sauce image

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

2 1/2 tablespoons vegetable oil
1 hot red chili pepper, thinly sliced crosswise
3 green onions, thinly sliced, white and green parts divided
1 lb sea scallops
3/4 lb large shrimp, shelled and deveined
14 ounces unsweetened coconut milk
1 tablespoon green curry paste, Thai
1/4 cup chicken broth
1 tablespoon light brown sugar, packed
1 1/2 tablespoons fish sauce, Asian
1 tablespoon fresh lime juice
12 ounces linguine
1/2 cup fresh cilantro, chopped

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.

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