Linguine With Curried Shrimp & Scallops
- Ready In:
- 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
- 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!
Questions & Replies
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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!
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!
I've prepared this recipe twice now. The first followed the recipe perfectly and it was very good. Last night, I prepared it for the second time with a few modifications. I didn't have bok choy, but it didn't suffer as a result. I used less ginger, twice the curry and in the final blend of ingredients, I slowly added about 1/2 cup of 10% cream (coffee cream), and let that reduce for a minute or so. I also served over rice this time, and think I prefer it that way. Amazing! In the future I would make twice as much sauce as it is so good. Naan bread would be a great companion too. Enjoy.
RECIPE SUBMITTED BY
Hello! I am a thirty-nine year old mom with two children. I am originally from Xenia, Ohio where I have lived longer than anywhere, but have lived in many different places. Ohio is one of my favorite states...I love the different seasons here! I love to remodel and decorate homes, when I have the time, and of course, I'm very passionate about cooking!! There is a long line of great cooks in my family and I am trying to put together a cookbook for them, from recipes they've shared with me. I have no favorite cookbook...I love picking up new (even better...very old) ones from yard sales, Ebay, Amazon, or wherever I find a good book with a good deal! Love the Food Network and my favs to watch, when I have the time, are Giada De Lorentis & Tyler Florence.