Linguine with Shrimp and Scallops in Thai Green Curry Sauce

Linguine with Shrimp and Scallops in Thai Green Curry Sauce
Photo by www.epicurious.com

Ingredients

  • 1 tablespoon Thai green curry paste
  • 1 ½ tablespoons Asian fish sauce
  • ¼ cup chicken broth or water
  • 2 ½ tablespoons vegetable oil
  • 1 tablespoon fresh lime juice
  • 1 unsweetened coconut milk
  • 1 tablespoon light brown sugar
  • + 6 more ingredients
    • 12 ounces dried thin linguine
    • 1 pound sea scallops, tough muscle removed from side of each
    • ½ cup fresh cilantro
    • 3 scallions
    • ¾ pound large shrimp, shelled and deveined
    • 1 fresh hot red chile

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. Pat scallops and shrimp dry separately and ...

View full recipe at Epicurious

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