Pumpkin-Peanut Curry Noodles with Five-Spice Seared

Name: Pumpkin-Peanut Curry Noodles with Five-Spice Seared Scallops and Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound spaghetti; Salt; 5 tablespoons vegetable oil or peanut oil; 3 cloves garlic, finely chopped; 2 inches ginger root, minced or grated; 1 red bell pepper, thinly sliced; 1/2 teaspoon crushed red pepper flakes; 1/4 cup creamy peanut butter; 1/4 to 1/3 cup tamari dark soy sauce, eyeball it; 1 (15-ounce) can cooked pumpkin; 2 rounded tablespoonfuls mild or hot curry paste (recommended: Patak's) found on international foods aisle; 3 tablespoons five-spice powder; 12 jumbo shrimp, peeled and deveined; 12 diver scallops, trimmed and patted dry; 4 scallions, cut into 2-inch pieces, then thinly sliced lengthwise into matchsticks

Servings: persons

1 pound spaghetti
Salt
5 tablespoons vegetable oil or peanut oil
3 cloves garlic, finely chopped
2 inches ginger root, minced or grated
1 red bell pepper, thinly sliced
1/2 teaspoon crushed red pepper flakes
1/4 cup creamy peanut butter
1/4 to 1/3 cup tamari dark soy sauce, eyeball it
1 (15-ounce) can cooked pumpkin
2 rounded tablespoonfuls mild or hot curry paste (recommended: Patak's) found on international foods aisle
3 tablespoons five-spice powder
12 jumbo shrimp, peeled and deveined
12 diver scallops, trimmed and patted dry
4 scallions, cut into 2-inch pieces, then thinly sliced lengthwise into matchsticks

1
Heat a large pot of water for noodles.
2
When water boils, salt it and add pasta to cook to al dente or with a bite to it.
3
While pasta cooks, heat a large, deep skillet over medium heat with 2 tablespoons vegetable or peanut oil.
4
Add garlic, ginger, red bell pepper, and pepper flakes to the pan and cook together a couple of minutes, then add peanut butter and melt it.
5
Whisk soy into peanut butter, then stir in pumpkin and curry paste.
6
The sauce will be very thick.
7
Turn down the heat to low.
8
Add a ladle or 2 of pasta cooking water to thin sauce a bit and simmer over low heat.
9
Adjust salt, to taste.
10
Heat a small to medium skillet over high heat.
11
Pour the five-spice powder onto a plate with some salt.
12
Press both sides of the shrimp and scallops into the powder.
13
Add 3 tablespoons of remaining oil to hot skillet.
14
Place the shrimp in the pan and cook 1 minute, flip and sear the other side until just opaque.
15
Remove shrimp to a plate and set aside.
16
Add another 3 tablespoons of oil to the skillet and heat back up to smoking.
17
Add the scallops and sear on both sides until opaque.
18
Remove scallops and add to the plate of shrimp.
19
Drain pasta and return pasta to the pot.
20
Add the curry-pumpkin sauce and toss thoroughly.
21
Serve noodles on 4 plated and top with scallions and seafood.

606

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound spaghetti, Salt, 5 tablespoons vegetable oil or peanut oil, 3 cloves garlic, finely chopped, and more.

Yes, Pumpkin-Peanut Curry Noodles with Five-Spice Seared Scallops and Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin-Peanut Curry Noodles with Five-Spice Seared Scallops and Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions