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!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Pat the scallops dry with paper towels and season both the scallops and shrimp with salt and black pepper.

Step 3

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.

Step 4

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.

Step 5

Lower the heat to medium and add the minced garlic and ginger to the skillet. Stir-fry for 30 seconds or until fragrant.

Step 6

Add the Thai green curry paste and cook for 1 minute, stirring constantly to release its aromas.

Step 7

Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine and simmer for 5 minutes to thicken slightly.

Step 8

Stir in the lime juice and adjust seasoning if needed. Optionally, add sliced red chili for extra heat.

Step 9

Add the cooked linguine to the skillet and toss to coat the pasta in the curry sauce.

Step 10

Gently return the scallops and shrimp to the skillet, allowing them to warm through in the sauce for 1-2 minutes.

Step 11

Divide the linguine among serving plates. Top with scallops and shrimp and garnish with chopped cilantro and sliced scallions.

Step 12

Serve immediately and enjoy!

Nutrition Facts

Serving size	(1386.1g)

Amount per serving	% Daily Value*
Calories	1428.2

Total Fat 33.6g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 17.2g
Cholesterol 496.7mg	0%
Sodium 4046.5mg	0%
Total Carbohydrate 172.9g	0%
Dietary Fiber 9.2g	0%
Total Sugars 38.2g
Protein 112.1g	0%

Vitamin D 0IU	0%
Calcium 303.9mg	0%
Iron 7.7mg	0%
Potassium 2128.1mg	0%

*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.

Source of Calories

Fat: 21.0%

Protein: 31.1%

Carbs: 47.9%