Seafood With Torn Pasta and Curry Cream Recipe

Name: Seafood With Torn Pasta and Curry Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large sea scallops, preferably dry scallops that have not been frozen, soaked, injected with saline; 12 jumbo gulf shrimp, peeled and deveined with tails left on; extra virgin olive oil; ¾ cup red onion, fine julienne; 1 cup sugar snap pea, fine julienne; kosher salt, to taste; fresh ground black pepper; 4 cups curry cream, one batch (see recipe below); 1 lb fresh pasta, cooked until al dente in boiling salted water and tossed with a small amount of olive oil, torn (or cut into ribbons); 2 cups fresh Baby Spinach; ½ cup shredded parmigiano-reggiano cheese, additional for garnish (or aged provolone); 2 tablespoons salted butter; 3 tablespoons light olive oil; 3 cups yellow onions, minced; 4 tablespoons ginger, minced; 3 tablespoons garlic, minced; 2 tablespoons jalapenos, minced (or to taste); 2 teaspoons hot curry powder; 2 teaspoons sweet curry powder; 1 teaspoon coriander; 2 teaspoons turmeric; 1 pinch cayenne; 1 tablespoon kosher salt (to taste); ½ teaspoon fresh ground black pepper, to taste; 1 quart heavy whipping cream; 1 teaspoon chili sauce, to taste (Sriracha); 2 teaspoons lime juice (to taste); 1 tablespoon brown sugar (to taste); heaping 1/2 cup each parmigiano regianno and aged provolone cheese, grated

Servings: persons

8 large sea scallops, preferably dry scallops that have not been frozen, soaked, injected with saline
12 jumbo gulf shrimp, peeled and deveined with tails left on
extra virgin olive oil
¾ cup red onion, fine julienne
1 cup sugar snap pea, fine julienne
kosher salt, to taste
fresh ground black pepper
4 cups curry cream, one batch (see recipe below)
1 lb fresh pasta, cooked until al dente in boiling salted water and tossed with a small amount of olive oil, torn (or cut into ribbons)
2 cups fresh Baby Spinach
½ cup shredded parmigiano-reggiano cheese, additional for garnish (or aged provolone)
2 tablespoons salted butter
3 tablespoons light olive oil
3 cups yellow onions, minced
4 tablespoons ginger, minced
3 tablespoons garlic, minced
2 tablespoons jalapenos, minced (or to taste)
2 teaspoons hot curry powder
2 teaspoons sweet curry powder
1 teaspoon coriander
2 teaspoons turmeric
1 pinch cayenne
1 tablespoon kosher salt (to taste)
½ teaspoon fresh ground black pepper, to taste
1 quart heavy whipping cream
1 teaspoon chili sauce, to taste (Sriracha)
2 teaspoons lime juice (to taste)
1 tablespoon brown sugar (to taste)
heaping 1/2 cup each parmigiano regianno and aged provolone cheese, grated

1
For the Cream:.
2
Heat oil and butter in large saucepan and saute onions, ginger, garlic and jalapenos for about 3 minutes.
3
Season with spices and salt and pepper.
4
Add cream, simmer to reduce until sauce thickens, but is still silky and coats the back of a spoon, about 30-40 minutes.
5
Remove from heat, add sriracha, lime juice, and brown sugar and cheese.
6
Adjust seasonings generously to taste.
7
For the Seafood Pasta:.
8
Season shrimp and scallops with kosher salt and freshly ground pepper and set aside.
9
Heat oil in a large saute pan and saute shrimp and scallops over medium-high heat until just cooked through, being careful not to overcrowd pan or seafood will not be able to carmelize properly, and set aside.
10
While seafood is cooking, in separate saute pan, heat olive oil and saute onions for 1-2 minutes; add sugar snap peas, toss and cook very briefly, about 30 seconds.
11
Season with kosher salt and freshly ground black pepper.
12
Add Curry Cream and bring to a simmer and adjust seasoning generously to taste.
13
Add pasta to Curry Cream and toss until evenly coated--adjust seasonings to taste.
14
To serve, make a small ruffle of baby spinach around perimeter of each bowl, mound pasta in the center, and top with shredded Reggiano and sauteed shrimp and scallops.

2752

kcal

Calories

230

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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

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How did you like this recipe?

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

You need 29 ingredients. The key ingredients include: 8 large sea scallops, preferably dry scallops that have not been frozen, soaked, injected with saline, 12 jumbo gulf shrimp, peeled and deveined with tails left on, extra virgin olive oil, ¾ cup red onion, fine julienne, and more.

Yes, Seafood With Torn Pasta and Curry Cream 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!

Seafood With Torn Pasta and Curry Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions