Linguine W/ Scallops & Shrimp in Thai Green Curry

Linguine W/ Scallops & Shrimp In Thai Green Curry

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Vicki Butts (lazyme)


A delicious Thai dish from Gourmet, December 2000.


☆☆☆☆☆ 0 votes

15 Min
20 Min
Stove Top


  • 2 1/2 Tbsp
    vegetable oil
  • 1
    hot red chili pepper, thinly sliced crosswise
  • 3
    green onions, thinly sliced, white and green parts divided
  • 1 lb
    sea scallops
  • 3/4 lb
    large shrimp, shelled and deveined
  • 14 oz
    unsweetened coconut milk
  • 1 Tbsp
    thai green curry paste
  • 1/4 c
    chicken broth
  • 1 Tbsp
    light brown sugar, packed
  • 1 1/2 Tbsp
    asian fish sauce
  • 1 Tbsp
    fresh lime juice
  • 12 oz
  • 1/2 c
    fresh cilantro, chopped

How to Make Linguine W/ Scallops & Shrimp in Thai Green Curry


  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.

Printable Recipe Card

About Linguine W/ Scallops & Shrimp in Thai Green Curry

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Thai

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