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Linguine or Fettuccine With Curried Seafood

Lynn Dodd
Elyse Dodd

  • 1 lb linguine
  • ¼ cup butter
  • 1 large onion, chopped
  • ½ cup each chopped carrots and chopped celery
  • 1 Tbsp crushed garlic
  • 1 green apple, unpeeled, diced
  • ¾ cup chopped tomato
  • ½ tsp dried thyme

  • 1 bay leaf

  • 2 Tbsp curry powder

  • ¼ cup flour
  • 2 cups hot chicken stock
  • ¼ cup heavy cream
  • ⅓ cup butter
  • 8 oz mushrooms
  • 8 oz medium shrimp, peeled and deveined 8 oz scallops

Cook pasta in boiling water and set aside. Heat ¼ cup butter in skillet and add onion, carrots, celery and garlic. Add apple, tomato, thyme and bay leaf and cook on medium heat for 5 minutes. Add curry powder and cook on low heat for 3 more minutes. Add chicken stock and simmer, uncovered, for about 15 minutes. Add heavy cream and simmer for 3 minutes. Strain sauce, pressing vegetables with back of spoon to squeeze out liquid. Set aside strained sauce. Discard vegetables. Melt ⅓ cup butter. Add mushrooms and sauté for 3 minutes. Add seafood and sauté until barely cooked. Add pasta and curry sauce to seafood mixture and toss. Serve immediately. Serves 6.