Linguine With Curried Shrimp & Scallops

Submitted 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!"

 

• Ready In: 25mins
• Ingredients: 13
• Serves: 4

ingredients

• 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

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!

Reviews

[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!

 

[rebaanne]

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!

 

[david]

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.