Linguine With Scallops and Shrimp in Thai Green Curry Sauce

I remember the first time I tasted this dish. It was at a tiny, unassuming Thai restaurant tucked away in a quiet corner of my neighborhood. The aroma alone—a symphony of fragrant spices, creamy coconut milk, and the subtle sweetness of seafood—was enough to transport me. One bite of the perfectly cooked linguine, coated in that vibrant green curry sauce and studded with plump scallops and juicy shrimp, and I was hooked. It was an explosion of flavors and textures, a culinary adventure that I knew I had to recreate in my own kitchen.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Dairy-Free

Ingredients

• 2 1/2 tablespoons 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 ounces unsweetened coconut milk
• 1 tablespoon green curry paste, Thai
• 1/4 cup chicken broth
• 1 tablespoon light brown sugar, packed
• 1 1/2 tablespoons fish sauce, Asian
• 1 tablespoon fresh lime juice
• 12 ounces linguine
• 1/2 cup fresh cilantro, chopped

Equipment Needed

• 12-inch nonstick skillet
• 6- to 8-quart pot
• Colander
• Slotted spoon
• Paper towels

Instructions

1. Begin by preparing the aromatics. Heat 1 tablespoon of vegetable oil in a 12-inch nonstick skillet over moderately high heat. Ensure the oil is hot but not smoking.
2. Add the sliced chili pepper and the white parts of the green onions to the hot oil. Sauté, stirring occasionally, until they are lightly browned. This will infuse the oil with a delightful spicy and savory flavor.
3. Using a slotted spoon, transfer the browned chili and scallions to paper towels to drain. This will keep them crispy and prevent the dish from becoming greasy. Set aside for garnish.
4. Now, prepare the seafood. Pat the scallops and shrimp dry separately with paper towels. This step is crucial for achieving a good sear. Season them generously with salt.
5. Heat the remaining 1 1/2 tablespoons of vegetable oil in the same skillet over moderately high heat. Again, ensure the oil is hot but not smoking.
6. Cook the scallops until browned, about 2 to 3 minutes on each side. The scallops should be almost cooked through at this stage. Be careful not to overcrowd the pan, as this will lower the temperature and prevent proper browning. If necessary, cook the scallops in batches.
7. Using a slotted spoon, transfer the scallops to a bowl. Set aside.
8. In the same skillet, sauté the shrimp, stirring occasionally, until they are almost cooked through, about 3 minutes. The shrimp should turn pink and opaque.
9. Add the shrimp to the bowl with the scallops.
10. Now it’s time to build the sauce. Add the coconut milk, green curry paste, chicken broth, brown sugar, fish sauce, and lime juice to the skillet. Simmer, stirring occasionally, for 5 minutes. This allows the flavors to meld together beautifully. Adjust the amount of curry paste to your spice preference.
11. While the sauce simmers, cook the linguine in a 6- to 8-quart pot of boiling salted water until al dente. This usually takes about 8-10 minutes, depending on the brand of linguine.
12. Once the linguine is cooked, drain it in a colander.
13. Stir the scallops and shrimp (along with any accumulated liquid in the bowl) into the sauce in the skillet. Heat to boiling.
14. Reduce heat and simmer until the scallops and shrimp are just cooked through, about 2 minutes. Be careful not to overcook the seafood, as it will become rubbery.
15. Using a slotted spoon, transfer the seafood to a clean bowl.
16. Add the linguine and cilantro to the sauce in the skillet, tossing to coat. Make sure every strand of pasta is covered in that delicious green curry sauce.
17. Divide the pasta and sauce among 4 bowls.
18. Top with the seafood and sprinkle with the reserved scallion greens and chili mixture. Serve immediately.

Expert Tips & Tricks

• For an even richer flavor, consider using full-fat coconut milk.
• If the sauce is too thin, you can thicken it by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold water and adding it to the simmering sauce. Simmer until thickened, about 1 minute.
• To prevent the seafood from overcooking, you can cook it separately and add it to the sauce just before serving.
• If you can’t find Thai green curry paste, you can use red curry paste as a substitute, but be aware that it will have a slightly different flavor profile.
• Add other vegetables. Sliced bell peppers or snow peas can add color and crunch.

Serving & Storage Suggestions

Serve this linguine with scallops and shrimp immediately while it’s hot and the sauce is creamy. Garnish with extra cilantro, a squeeze of lime, or a sprinkle of crushed red pepper flakes for an extra kick.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of chicken broth or water to prevent the pasta from drying out. Microwaving is convenient, but reheating in a skillet over low heat will yield a better texture. Freezing is not recommended, as the pasta and seafood may become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	754 kcal	38%
Total Fat	33g	51%
Saturated Fat	20g	100%
Cholesterol	135mg	45%
Sodium	1528mg	64%
Total Carbohydrate	77g	26%
Dietary Fiber	3g	12%
Sugars	7g	N/A
Protein	40g	80%

Variations & Substitutions

• Gluten-Free: Use gluten-free linguine.
• Vegetarian: Substitute the shrimp and scallops with firm tofu or a mix of hearty vegetables like mushrooms and eggplant. Be sure to sear them well for added flavor.
• Spicy: Add more chili peppers or a pinch of red pepper flakes to the sauce.
• Herbs: Experiment with different herbs like Thai basil or mint in addition to cilantro.
• Seafood: Feel free to substitute different types of seafood, such as mussels, clams, or calamari.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp and scallops?
A: Yes, you can use frozen shrimp and scallops, but make sure to thaw them completely before cooking and pat them dry to remove excess moisture.

Q: Can I make this dish ahead of time?
A: The sauce can be made ahead of time and stored in the refrigerator for up to 2 days. However, it’s best to cook the pasta and seafood just before serving to ensure the best texture.

Q: Can I adjust the level of spiciness?
A: Absolutely! You can easily adjust the level of spiciness by adding more or less chili pepper or green curry paste. Taste as you go and adjust accordingly.

Q: What if I can’t find fish sauce?
A: Fish sauce adds a unique umami flavor to the dish, but if you can’t find it, you can substitute it with soy sauce or tamari. Use a little less, as soy sauce is saltier than fish sauce.

Q: Can I use a different type of pasta?
A: Yes, you can use other types of pasta such as fettuccine, spaghetti, or even rice noodles. Just adjust the cooking time accordingly.

Final Thoughts

This Linguine with Scallops and Shrimp in Thai Green Curry Sauce is a guaranteed crowd-pleaser, perfect for a weeknight dinner or a special occasion. The combination of creamy coconut milk, fragrant spices, and perfectly cooked seafood is simply irresistible. Don’t be afraid to experiment with different variations and make it your own! I encourage you to try this recipe and share your feedback. Pair it with a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio for a truly unforgettable dining experience. Enjoy!