Linguine With Curried Shrimp & Scallops

Total Time
Prep 5 mins
Cook 20 mins

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!

Ingredients Nutrition


  1. Rinse shrimp and pat dry with paper towels; set aside.
  2. Cook pasta according to directions on the package; drain, cover and keep warm.
  3. In a small bowl, mix well the apricot nectar, soy sauce, corn starch, and ginger.
  4. In a large wok on medium-high heat, add 1 Tbsp of the cooking oil.
  5. Add mushrooms and carrots and stir-fry 2 minutes.
  6. Add bok choy and onions and stir-fry 2 minutes more.
  7. Remove veggies with slotted spoon.
  8. Toss shrimp and scallops with curry powder.
  9. Add remaining oil to skillet and stir-fry shrimp and scallops until opaque in color.
  10. Push to side.
  11. Blend apricot mixture once more then add to skillet and stir until thickened and bubbly.
  12. Return veggies to skillet and stir entire ingredients until heated through.
  13. Spoon mixture over hot pasta and serve!


Most Helpful

About half way through I started to worry...I spent lots of money on nice scallops (and shrimp)...what if this wasn't good? 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!

SailingChef October 25, 2007

Awesome! This was an excellent recipe that was very easy to make and it would be hard to go wrong. I didn't use bok choy and used regular white onion rather than green onions. I used a little more linguine, shrimp and scallops so I wanted to make a little more sauce as well. I pretty much eyeballed the measurements but it still turned out great. The curry wasn't overpowering and the apricot gave it a little bit of a sweet taste. My husband loved it too. I have been using recipes from this site for three years. I've had a lot of good ones but this the first one to bowl me over enough to write a review. Great job, Wendy!

rebaanne July 24, 2007

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