Linguine with Curried Shrimp Scallops
Indulge in the bold, aromatic flavors of this Linguine with Curried Shrimp Scallops, a delightful fusion of creamy comfort and exotic spice. Tender linguine is tossed with perfectly seared shrimp and scallops, enveloped in a luscious curry-infused cream sauce featuring hints of paprika, garlic, and a touch of lemon for brightness. The dish is elevated with the sweetness of sautéed onions and the optional heat of red pepper flakes, creating a symphony of flavors in every bite. Ready in just 45 minutes, this seafood pasta masterpiece is perfect for a cozy weeknight meal or an impressive dinner party centerpiece. Garnished with fresh parsley, it’s as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 12 oz linguine
- 8 oz shrimp, peeled and deveined
- 8 oz scallops
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1.5 tsp ground curry powder
- 1 tsp paprika
- 1 cup heavy cream
- 1 cup chicken broth or seafood stock
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp ground black pepper
- 1 tbsp lemon juice
- 0.25 tsp red pepper flakes (optional, for heat)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside.
While the pasta cooks, pat the shrimp and scallops dry with paper towels. Season with a pinch of salt and pepper.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the shrimp and scallops in a single layer, searing for 1-2 minutes per side until lightly browned and just cooked through. Remove and set aside.
In the same skillet, reduce the heat to medium and add the remaining olive oil and butter. Add the chopped onion and sauté until softened, about 3-4 minutes.
Stir in the minced garlic, curry powder, paprika, and red pepper flakes (if using). Cook for 1 minute, stirring continually, to toast the spices.
Pour in the chicken broth (or seafood stock) and bring to a simmer. Let it reduce slightly, about 3-4 minutes.
Lower the heat to medium-low and stir in the heavy cream. Simmer gently for 2-3 minutes, allowing the sauce to thicken.
Add the cooked shrimp and scallops back to the skillet along with the lemon juice. Stir well to coat in the sauce, cooking for 1-2 minutes.
Add the cooked linguine to the skillet, tossing gently to combine. Adjust seasoning with salt and pepper, if needed.
Garnish with freshly chopped parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
2313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.4 g | 180% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 813 mg | 271% | |
| Sodium | 4435 mg | 193% | |
| Total Carbohydrate | 134.2 g | 49% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 7.8 g | ||
| Protein | 113.2 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1757 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
