Curried Seafood with Linguine
Date: Mar. 3rd, 2019 - 1:00 PM
Ingredients
4 ounces fresh or frozen medium shrimp
4 ounces fresh or frozen sea scallops (halved if large)
6 ounces linguine or spaghetti
⅓ cup apricot nectar
1 tablespoon reduced-sodium soy sauce
1 teaspoon cornstarch
¼ teaspoon ground ginger
2 tablespoons cooking oil, divided
1 cup sliced fresh mushrooms
½ cup thinly sliced carrots
3 cups coarsely chopped bok choy
2 scallions, bias-sliced into 1-inch pieces
1½-2 teaspoons curry powder
Preparation
- Thaw shrimp and scallops, if frozen. Peel and devein the shrimp, leaving tails intact (if desired). Rinse the shrimp and the scallops; pat dry with paper towels. Set aside.
- Cook pasta according to package directions; drain. Cover and keep warm. Meanwhile, stir together apricot nectar, soy sauce, cornstarch, and ginger in a small bowl; set aside.
- Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add mushrooms and carrots; stir-fry for 2 minutes. Add bok choy and scallions; stir-fry for 2 minutes more. Remove vegetables with a slotted spoon. Toss the shrimp and the scallops with curry powder in a medium bowl. Add the remaining 1 tablespoon oil and the seafood to the skillet. Cook and stir for 2 to 3 minutes or until the seafood is opaque; push from the center to the outer edge of the skillet.
- Stir the apricot nectar mixture; add to the center of the skillet. Cook and stir until thick and bubbly. Return the vegetables to the skillet. Stir all ingredients together to coat with sauce. Heat through.
- To serve, spoon the seafood mixture over the reserved hot cooked pasta.
