Best 4 Thai Curry Shrimp Linguine Recipes
Immerse yourself in an exotic culinary experience as we embark on a journey to discover the art of creating Thai curry shrimp linguine, a tantalizing dish that harmoniously blends the vibrant flavors of Thailand with the classic elegance of Italian cuisine. This exquisite fusion of flavors will take your taste buds on a sensory adventure, inviting you to explore the depths of sweet, savory, and spicy aromas. Get ready to awaken your senses and indulge in the deliciousness that awaits you.
Check out the recipes below so you can choose the best recipe for yourself!
LINGUINE WITH SHRIMP AND SCALLOPS IN THAI GREEN CURRY SAUCE
Categories Pasta Quick & Easy Seafood Scallop Shrimp Curry Hot Pepper Noodle Cilantro Gourmet
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- 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 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 sauté 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 juice 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.
LINGUINE WITH SCALLOPS AND SHRIMP IN THAI GREEN CURRY SAUCE
A delicious Thai dish from Gourmet, December 2000. The sauce is a little thin so I like to thicken the sauce at the end of preparation with a cornstarch/water mixture.
Provided by lazyme
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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 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 sauté 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 juice 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.
THAI-CURRY SHRIMP LINGUINE
When you want something different for a weeknight dinner but need to use up pantry staples, try this easy shrimp linguine. Fragrant Thai curry paste and creamy light coconut milk create a silky, complex sauce that coats long strands of pasta, green beans, and shrimp. Top it off with cooling cilantro and a squirt of lime juice, and you'll be out of your mealtime rut in no time.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook 4 minutes less than package instructions. Add green beans and cook until crisp-tender, about 3 more minutes. Reserve 1/2 cup pasta water, then drain.
- In a large skillet, cook curry paste and cilantro stems in oil over medium heat, stirring, until very fragrant, 2 to 3 minutes. Add coconut milk, season with salt, and bring to a simmer; cook until thickened slightly, about 2 minutes. Stir in shrimp and cook until opaque, 2 to 3 minutes.
- Remove from heat; stir in pasta, green beans, and lime juice. Toss to coat, adding enough reserved pasta water to create a silky sauce; season to taste. Serve with lime wedges and cilantro leaves.
LINGUINE W/ SCALLOPS & SHRIMP IN THAI GREEN CURRY
A delicious Thai dish from Gourmet, December 2000.
Provided by Vicki Butts (lazyme)
Categories Seafood
Time 35m
Number Of Ingredients 13
Steps:
- 1. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chili and white parts of scallions, stirring occasionally, until lightly browned.
- 2. Transfer with a slotted spoon to paper towels to drain.
- 3. Pat scallops and shrimp dry separately and season with salt.
- 4. 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).
- 5. Transfer scallops to a bowl with slotted spoon and sauté shrimp in same skillet, stirring occasionally, until almost cooked through, about 3 minutes.
- 6. Add shrimp to scallops.
- 7. Add coconut milk, curry paste, broth, brown sugar, fish sauce, and lime juice to skillet, then simmer, stirring occasionally, 5 minutes.
- 8. Meanwhile, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
- 9. Stir scallops and shrimp with any liquid in bowl into sauce in skillet and heat to boiling.
- 10. Reduce heat and simmer until scallops and shrimp are just cooked through, about 2 minutes.
- 11. Transfer seafood to a clean bowl with slotted spoon and add linguine and cilantro to sauce in skillet, tossing to coat.
- 12. Divide pasta and sauce among 4 bowls.
- 13. Top with seafood and sprinkle with scallion greens and chili mixture.
Tips:
- Use fresh, succulent shrimp for the best flavor and texture.
- To devein the shrimp easily, use a sharp knife to make a shallow incision along the back of the shrimp, then use your fingers to pull out the vein.
- Don't overcrowd the pan when cooking the shrimp. Cook them in batches if necessary to ensure that they cook evenly.
- Use a good quality Thai curry paste for the best flavor. If you can't find Thai curry paste at your local grocery store, you can make your own using a recipe from the internet.
- Add a splash of fish sauce to the curry sauce for an authentic Thai flavor.
- Serve the curry shrimp linguine with a side of jasmine rice or naan bread.
Conclusion:
Thai curry shrimp linguine is a delicious and easy-to-make dish that is perfect for a quick weeknight dinner. The combination of spicy curry, succulent shrimp, and al dente linguine is sure to please everyone at the table. So next time you're looking for a flavorful and satisfying meal, give this recipe a try!
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