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Linguine with Shrimp and Scallops in Thai Green Curry Sauce

2 1/2 tablespoons vegetable oil

1 (4-inch-long) fresh hot red chile, thinly sliced crosswise

3 scallions, white and green parts thinly sliced separately

1 lb sea scallops, tough muscle removed from side of each if necessary

3/4 lb large shrimp, shelled and deveined

1 (14-oz) can unsweetened coconut milk

1 tablespoon Thai green curry paste

1/4 cup chicken broth or water

1 tablespoon packed light brown sugar

1 1/2 tablespoons Asian fish sauce

1 tablespoon fresh lime juice

12 oz dried thin linguine

1/2 cup chopped fresh cilantro

Step 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. Transfer with a slotted spoon to paper towels to drain.

Step 2

Pat scallops and shrimp dry separately and season with salt. 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). Transfer scallops to a bowl with slotted spoon and sauté shrimp in same skillet, stirring occasionally, until almost cooked through, about 3 minutes. Add shrimp to scallops.

Step 3

Add coconut milk, curry paste, broth, brown sugar, fish sauce, and lime juice to skillet, then simmer, stirring occasionally, 5 minutes.

Step 4

Meanwhile, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.

Step 5

Stir scallops and shrimp with any liquid in bowl into sauce in skillet and heat to boiling. Reduce heat and simmer until scallops and shrimp are just cooked through, about 2 minutes. Transfer seafood to a clean bowl with slotted spoon and add linguine and cilantro to sauce in skillet, tossing to coat.

Step 6

Divide pasta and sauce among 4 bowls. Top with seafood and sprinkle with scallion greens and chile mixture.

Total Time: 40 min


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