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    You are in: Home / Recipes / Linguine With Scallops and Shrimp in Thai Green Curry Sauce Recipe
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    Linguine With Scallops and Shrimp in Thai Green Curry Sauce

    Linguine With Scallops and Shrimp in Thai Green Curry Sauce. Photo by Bayhill

    1/3 Photos of Linguine With Scallops and Shrimp in Thai Green Curry Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    40 mins

    0 mins

    lazyme's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Transfer with a slotted spoon to paper towels to drain.
    3. 3
      Pat scallops and shrimp dry separately and season with salt.
    4. 4
      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).
    5. 5
      Transfer scallops to a bowl with slotted spoon and sauté shrimp in same skillet, stirring occasionally, until almost cooked through, about 3 minutes.
    6. 6
      Add shrimp to scallops.
    7. 7
      Add coconut milk, curry paste, broth, brown sugar, fish sauce, and lime juice to skillet, then simmer, stirring occasionally, 5 minutes.
    8. 8
      Meanwhile, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
    9. 9
      Stir scallops and shrimp with any liquid in bowl into sauce in skillet and heat to boiling.
    10. 10
      Reduce heat and simmer until scallops and shrimp are just cooked through, about 2 minutes.
    11. 11
      Transfer seafood to a clean bowl with slotted spoon and add linguine and cilantro to sauce in skillet, tossing to coat.
    12. 12
      Divide pasta and sauce among 4 bowls.
    13. 13
      Top with seafood and sprinkle with scallion greens and chile mixture.

    Ratings & Reviews:

    • on February 20, 2014

      DELICIOUS! Easy and moist with lots of flavor. Wouldn't change a THING:}

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 26, 2013

      55

      We often enjoy linguine with shrimp and scallops, but I typically make an Italian version. This spicy Thai version was a nice surprise that both DH and I enjoyed. DH likes A LOT of seafood in his pasta, so I used a 2lb bag of scallops and a 2lb bag of shrimp in this. I also used a full pound of pasta (force of habit, so forgot to measure out 12 oz), and put an extra bird's-eye chili in for chile-head DH. All good, since that means that we have yummy leftovers for the workweek :) . Since it was getting so late and we were getting really hungry, I just mixed everything in at the end, rather than using the seafood and the chile mixtures as toppings. We'll definitely be enjoying this one again and again, thanks for posting! Made for The Hot Pink Panthers for ZWT9

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 25, 2013

      55

      Delicious!! Green curry is one of my favorite Thai foods and this one did not disappoint. Quick and easy to make with lots of wonderful flavor. I used Do It Yourself Spicy Green Curry Paste for the green curry paste and it worked really well with this recipe. I added the linguine and seafood to the sauce and combined them together instead of topping the plain pasta with them. I found the sauce a little thin so I made a slurry of cornstarch and water and added it to the sauce. Perfection!! Thank you for sharing this wonderful recipe...it is definitely a keeper! Made for ZWT9 SE Asia "Taste of Thai" challenge for The Apron String Travelers.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Linguine With Scallops and Shrimp in Thai Green Curry Sauce

    Serving Size: 1 (446 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 754.1
     
    Calories from Fat 292
    38%
    Total Fat 32.5 g
    50%
    Saturated Fat 20.3 g
    101%
    Cholesterol 134.7 mg
    44%
    Sodium 1527.6 mg
    63%
    Total Carbohydrate 76.9 g
    25%
    Dietary Fiber 3.2 g
    13%
    Sugars 6.8 g
    27%
    Protein 39.6 g
    79%

    The following items or measurements are not included:

    green curry paste

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