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Linguine With Curried Seafood Recipe
|Butter||1⁄4 Cup (4 tbs)|
|Chopped onions||1 1⁄2 Cup (24 tbs)|
|Chopped carrots||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Crushed garlic||1 Tablespoon|
|Green apple||1 1⁄2 Cup (24 tbs), unpeeled and diced (Approximately 1 Apple)|
|Chopped tomato||3⁄4 Cup (12 tbs)|
|Dry thyme||1⁄2 Teaspoon|
|Curry powder||2 Tablespoon (Or To Taste)|
|Flour||1⁄4 Cup (4 tbs)|
|Hot chicken stock||2 Cup (32 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Chopped mushrooms||8 Ounce|
|Medium shrimp||8 Ounce, deveined, and cut in half|
|Scallops||8 Ounce (Preferable Bay)|
Serving size: Complete recipe
Calories 3679 Calories from Fat 1286
% Daily Value*
Total Fat 152 g233.3%
Saturated Fat 86.4 g431.9%
Trans Fat 0 g
Cholesterol 931.8 mg
Sodium 1597 mg66.5%
Total Carbohydrates 414 g138.1%
Dietary Fiber 44.3 g177.1%
Sugars 68.3 g
Protein 172 g344.2%
Vitamin A 350.3% Vitamin C 268.4%
Calcium 85.2% Iron 183%
*Based on a 2000 Calorie diet
Drain and set aside.
Meanwhile, prepare sauce.
Heat in skillet.
Add and cook until soft, approx 10 minutes.
Add and cook on a medium heat for 5 minutes.
Add and cook on a low heat 3 more minutes.
Add, reduce heat, and simmer, uncovered, about 15 minutes.
The chef recommends as much as 1/4 cup curry, but use according to your taste.
Add and simmer 3 minutes.
Strain sauce, pressing vegetables with the back of a spoon to squeeze out liquid.
Melt in large skillet.
Add and saute for 3 minutes.
Add and saute until seafood is barely cooked.
Add pasta and curry sauce to seafood mixture and toss thoroughly.