The Nolan Recipe
Sautéed shrimp in a Red-I coconut sauce with squash, zucchini, peppers & onions. Tossed with linguine. Finished with pan seared scallops, mung bean sprouts, & mango jícama salsa
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Ingredients
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Shrimp and Sauce
Linguine
Scallops and Salsa
Method
Prepare Linguine
- 1
Boil Water
In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon of salt.
- 2
Cook Pasta
Add the linguine pasta and cook according to package instructions until al dente. Drain and set aside.
Cook Shrimp and Vegetables
- 3
Sauté Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, red bell pepper, yellow squash, and zucchini. Sauté for about 5-7 minutes until the vegetables are tender.
- 4
Cook Shrimp
Add the shrimp to the skillet and season with salt and pepper. Cook for 3-4 minutes until the shrimp are pink and opaque.
- 5
Add Sauce
Stir in the coconut milk and red curry paste, mixing well. Let the mixture simmer for 5-7 minutes to thicken slightly.
Pan-Seared Scallops
- 6
Prepare Salsa
- 7
Mix Salsa
In a bowl, combine the diced mango, jícama, mung bean sprouts, lime juice, cilantro, and salt to taste. Mix well.