Friday, August 5, 2011

Rachel Ray's Pumpkin-Peanut Curry Noodles with Five-Spice Seared Scallops and Shrimp




This is Rachel Ray's Recipe for an incredible Pumpkin Peanut Curry. It is slightly adapted because I did not have pumpkin puree so I substituted Butternut Squash puree. 

Now, I am a person that likes a combination of flavors when I eat. I like salty, savory, sweet and spice all in one. This dish has all of that and more.

 The 5 spiced scallops and shrimp add a sweet and savory taste element. The firm texture of the seafood creates the perfect contrast to the pasta. The butternut squash and peanut butter are like a match made in heaven. They fuse together and make an unbelievably delicious sauce. 

What I love most about this dish is that it's super easy to make and whether you make it for a date night or family dinner it is very impressive. It is one of those dishes that will please most palates and if you want to try something a little new and different with spaghetti, it's perfect. This is definitely a keeper in my recipe repertoire. 

Rachel Ray's Pumpkin-Peanut Curry Noodles with Five-Spice Seared Scallops and Shrimp

Serves: 4

Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes

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 (I used Butter Nut Squash puree)
  • 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

Directions

Heat a large pot of water for noodles. When water boils, salt it and add pasta to cook to al dente or with a bite to it.
While pasta cooks, heat a large, deep skillet over medium heat with 2 tablespoons vegetable or peanut oil. 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. Whisk soy into peanut butter, then stir in pumpkin (or in my case butter nut squash) and curry paste. The sauce will be very thick. Turn down the heat to low. Add a ladle or 2 of pasta cooking water to thin sauce a bit and simmer over low heat. Adjust salt, to taste.
Heat a small to medium skillet over high heat. Pour the five-spice powder onto a plate with some salt. Press both sides of the shrimp and scallops into the powder. Add 3 tablespoons of remaining oil to hot skillet. Place the shrimp in the pan and cook 1 minute, flip and sear the other side until just opaque. Remove shrimp to a plate and set aside. Add another 3 tablespoons of oil to the skillet and heat back up to smoking. Add the scallops and sear on both sides until opaque. Remove scallops and add to the plate of shrimp.
Drain pasta and return pasta to the pot. Add the curry-pumpkin sauce and toss thoroughly. Serve noodles on 4 plated and top with scallions and seafood

1 comment:

Yvonne Kirby said...

so delicious WOW i want eat now :)
thanks for sheering :)
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