A linguine dish with shrimp and scallops.
Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute chile and white parts of scallions, stirring occasionally, until lightly browned. Transfer with a slotted spoon to paper towels to drain.
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 saute shrimp in same skillet, stirring occasionally, until almost cooked through, about 3 minutes. Add shrimp to scallops.
Add coconut milk, curry paste, broth, brown sugar, fish sauce, and lime to skillet, then simmer, stirring occasionally, 5 minutes.
Meanwhile, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
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.
Divide pasta and sauce among 4 bowls. Top with seafood and sprinkle with scallion greens and chile mixture.
Makes 4 servings.
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Serving Size: 1 Serving (329g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 586 | ||
Calories from Fat: 93 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 166.7mg | 51 % | |
Sodium 890.6mg | 31 % | |
Potassium 587.8mg | 15 % | |
Total Carbohydrate 72g | 21 % | |
Dietary Fiber 3.4g | 13 % | |
Sugars, other 68.7g | ||
Protein 47.6g | 68 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 586
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