Seafood Wheat Linguini With A Thai Red Curry Sauce |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 1 |
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This is a Thai fusion dish that is using a wheat linguine opposed to serving with the traditional jasmine rice. The premium seafood used makes this a to-die-for recipe that is actually really easy to cook. The fresh basil adds a nice fresh taste. Read more . Be carefull not to eat to much or you might fall right asleep afterwards. That is what happened to me :) Ingredients:
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 |
Directions:
1. Begin by bringing a pot of water to a boil
2. Add the wheat linguine to the boiling water (cook for 10 minutes) and begin to cook your seafood
3. Heat a stir-fry pan to medium high heat with just about 1/8 cup of cooking oil
4. When the pan is hot, begin cooking the shrimp, scallos and squid
5. The seafood will cook rather quickly so add the vegetables (red pepper, orange pepper and basil leaves)
6. The veggies will be crisp after about a minute but cook a little longer if you enjoy softer veggies
7. Add the CurrySimple red curry sauce and mix together with the veggies and seafood
8. Once the sauce has been brought up to serving temperature it is ready to serve
9. Strain the wheat linguine and place in a bowl
10. Top the linguine with the Thai red curry seafood stir-fry
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