LINGUINE WITH CURRIED SHRIMP & SCALLOPS

Linguine With Curried Shrimp & Scallops image

Provided by Wendy W88

Categories Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Previous Next

4 ounces fresh medium shrimp, peeled and deveined
6 ounces dried linguine
1/3 cup apricot nectar
1 tablespoon soy sauce
1 teaspoon cornstarch
1/4 teaspoon fresh ground ginger
2 tablespoons cooking oil
1 cup sliced fresh mushrooms
1/2 cup thinly sliced fresh carrot
3 cups chopped fresh bok choy
2 green onions, cut into 1 ",slices
4 ounces fresh scallops
1 1/2 teaspoons curry powder

Steps:

Rinse shrimp and pat dry with paper towels; set aside.
Cook pasta according to directions on the package; drain, cover and keep warm.
In a small bowl, mix well the apricot nectar, soy sauce, corn starch, and ginger.
In a large wok on medium-high heat, add 1 Tbsp of the cooking oil.
Add mushrooms and carrots and stir-fry 2 minutes.
Add bok choy and onions and stir-fry 2 minutes more.
Remove veggies with slotted spoon.
Toss shrimp and scallops with curry powder.
Add remaining oil to skillet and stir-fry shrimp and scallops until opaque in color.
Push to side.
Blend apricot mixture once more then add to skillet and stir until thickened and bubbly.
Return veggies to skillet and stir entire ingredients until heated through.
Spoon mixture over hot pasta and serve!