Instructions:
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!
- 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.
- While preparing your veggies and seafood, bring a pot to boiling water.
- Add wheat linguine to boiling water and cook for about 10 minutes.
- 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).
- Let the seafood cook for about two minutes and then add the veggies (red peppers, orange peppers and basil leaves).
- Add the red curry sauce and bring to serving temperature.
- Strain the water out of the wheat linguine and place in a bowl.
- Top the wheat linguine with the seafood and red curry sauce.
- (Optional) you may top with crushed red pepper flakes to increase the spice level.
Ready in 12 minutes – Serves 1
