Seafood Wheat Linguine with a Thai Red Curry Sauce Recipe
You probably won't find this dish at your local restaurant (Unfortunately!) but our recipe makes it easy to prepare at home. This Seafood Wheat Linguine recipe
is a Thai fusion concept that will impress your friends and family when prepared. Using jumbo scallops and shrimp (prawns) take the quality level to a new high. A meal like this would cost over thirty bucks if found in a restaurant
and you can make it for less than half. Not to mention you will be using a superior red curry sauce (opposed to Thai restaurants that use all canned ingredients) that is made in Thailand with fresh ingredients and uses the latest packaging technology. Bon Appetite!
Seafood Wheat Linguine Recipe - Serves 1
ready in twelve minutes
3 jumbo prawn shrimp
4 jumbo scallops
2 squid tubes
1/2 red pepper - sliced
1/2 orange pepper - sliced
10 fresh basil leaves
4 oz wheat linguine
1/8 cup cooking oil
4 oz of CurrySimple Red Curry Sauce
  
  
1. while preparing your veggies and seafood, bring a pot to boiling water
2. add wheat linguine to boiling water and cook for about 10 minutes
3. add cooking oil to a stir-fry pan and heat to medium/high
4. when the pan is hot, add your seafood (shrimp, scallops and squid)
5. let the seafood cook for about two minutes and then add the veggies (red peppers, orange peppers and basil leaves)
6. add the red curry sauce and bring to serving temperature
7. strain the water out of the wheat linguine and place in a bowl
8. top the wheat linguine with the seafood and red curry sauce
9. (optional) you may top with crushed red pepper flakes to increase the spice level
Note: Leftover red curry sauce may be stored in an air-tight container and stored in the refrigerator for 3 to 4 days or freeze as long as one year.
More Thai Recipes
Red Curry Sauce used in this recipe
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