Recipe by Wendy W88
I just love seafood with linguine and the curry powder really gives this a nice spicy taste! If you're a big curry fan, you can add more to your liking! Enjoy!
Top Review by SailingChef
About half way through I started to worry...I spent lots of money on nice scallops (and shrimp)...what if this wasn't good? Well...it was not good, it was great! I could not find Apricot nectar so I used Mango nectar (found in the mexican food aisle at the store). I used Sambhar curry and served with Naan bread. I highly recommend making double (or more) of the sauce for dipping bread into. Thanks for the recipe, this one is a keeper!
- 4 ounces fresh medium shrimp, peeled and deveined
- 6 ounces dried linguine
- 1⁄3 cup apricot nectar
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1⁄4 teaspoon fresh ground ginger
- 2 tablespoons cooking oil
- 1 cup sliced fresh mushrooms
- 1⁄2 cup thinly sliced fresh carrot
- 3 cups chopped fresh bok choy
- 2 green onions, cut into 1 ",slices
- 4 ounces fresh scallops
- 1 1⁄2 teaspoons curry powder
Directions See How It's Made
- Rinse shrimp and pat dry with paper towels; set aside.
- Cook pasta according to directions on the package; drain, cover and keep warm.
- In a small bowl, mix well the apricot nectar, soy sauce, corn starch, and ginger.
- In a large wok on medium-high heat, add 1 Tbsp of the cooking oil.
- Add mushrooms and carrots and stir-fry 2 minutes.
- Add bok choy and onions and stir-fry 2 minutes more.
- Remove veggies with slotted spoon.
- Toss shrimp and scallops with curry powder.
- Add remaining oil to skillet and stir-fry shrimp and scallops until opaque in color.
- Push to side.
- Blend apricot mixture once more then add to skillet and stir until thickened and bubbly.
- Return veggies to skillet and stir entire ingredients until heated through.
- Spoon mixture over hot pasta and serve!