Linguine with Scallops and Shrimp in Thai Green Curry Sauce
Dive into a fusion of flavors with this Linguine with Scallops and Shrimp in Thai Green Curry Sauce, a luxurious pasta dish that marries the elegance of perfectly seared seafood with the bold, aromatic spices of traditional Thai cuisine. Tender linguine is coated in a creamy coconut milk-based green curry sauce, infused with the warmth of ginger, garlic, and just a hint of lime for a tangy finish. Plump shrimp and golden scallops take center stage in this dish, enhanced by a touch of fish sauce and brown sugar for that ideal sweet-savory balance. Garnished with fresh cilantro and scallions, this quick and easy recipe, ready in just 35 minutes, is perfect for an impressive dinner with a global flair. Whether you're craving comfort food or something exotic, this dish is a must-try for seafood and curry lovers alike!
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Recipe Information
Ingredients
- 12 oz linguine
- 8 oz large shrimp, peeled and deveined
- 8 oz scallops
- 1 can coconut milk
- 2 tbsp Thai green curry paste
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 2 tbsp lime juice
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1 red chili, sliced (optional)
- 2 tbsp fresh cilantro, chopped
- 2 scallions, sliced
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Drain and set aside.
Pat the scallops dry with paper towels and season both the scallops and shrimp with salt and black pepper.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Sear the scallops for 2-3 minutes per side until golden and opaque. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of oil and cook the shrimp for 2-3 minutes, flipping halfway through, until fully cooked and pink. Remove and set aside with the scallops.
Lower the heat to medium and add the minced garlic and ginger to the skillet. Stir-fry for 30 seconds or until fragrant.
Add the Thai green curry paste and cook for 1 minute, stirring constantly to release its aromas.
Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine and simmer for 5 minutes to thicken slightly.
Stir in the lime juice and adjust seasoning if needed. Optionally, add sliced red chili for extra heat.
Add the cooked linguine to the skillet and toss to coat the pasta in the curry sauce.
Gently return the scallops and shrimp to the skillet, allowing them to warm through in the sauce for 1-2 minutes.
Divide the linguine among serving plates. Top with scallops and shrimp and garnish with chopped cilantro and sliced scallions.
Serve immediately and enjoy!
Nutrition Facts
Calories |
357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 934 mg | 41% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 10.1 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 532 mg | 11% | |
*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.
