Apricot nectar adds a touch of sweetness to the soy- and ginger-based sauce flavoring this 25-minute seafood linguine recipe. The shrimp and scallops are coated with a curry mixture which adds taste and color to this delicious dish.
Nutrition per serving may change if servings are adjusted.
4 ounces fresh or frozen medium shrimp
4 ounces fresh or frozen sea scallops (halved if large)
6 ounces linguine or spaghetti
⅓ cup apricot nectar
1 tablespoon reduced-sodium soy sauce
1 teaspoon cornstarch
¼ teaspoon ground ginger
2 tablespoons cooking oil, divided
1 cup sliced fresh mushrooms
½ cup thinly sliced carrots
3 cups coarsely chopped bok choy
2 scallions, bias-sliced into 1-inch pieces
1½-2 teaspoons curry powder
Thaw shrimp and scallops, if frozen. Peel and devein the shrimp, leaving tails intact (if desired). Rinse the shrimp and the scallops; pat dry with paper towels. Set aside.
Cook pasta according to package directions; drain. Cover and keep warm. Meanwhile, stir together apricot nectar, soy sauce, cornstarch, and ginger in a small bowl; set aside.
Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add mushrooms and carrots; stir-fry for 2 minutes. Add bok choy and scallions; stir-fry for 2 minutes more. Remove vegetables with a slotted spoon. Toss the shrimp and the scallops with curry powder in a medium bowl. Add the remaining 1 tablespoon oil and the seafood to the skillet. Cook and stir for 2 to 3 minutes or until the seafood is opaque; push from the center to the outer edge of the skillet.
Stir the apricot nectar mixture; add to the center of the skillet. Cook and stir until thick and bubbly. Return the vegetables to the skillet. Stir all ingredients together to coat with sauce. Heat through.
To serve, spoon the seafood mixture over the reserved hot cooked pasta.