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Jenifer Lang's Curried Pasta with Seafood

Source: Burt Wolf's Table
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Active Time:  35 Minutes
Total Time:  35 Minutes
  Makes 4 servings
3 tablespoons vegetable oil
1 medium onion, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
3 cloves garlic, chopped
1 tart apple, MacIntosh or Granny Smith, cored and chopped
1 tomato, chopped
1/2 teaspoon dried thyme
1 bay leaf
1 tablespoon margarine
1 cup sliced mushrooms
1/2 pound uncooked scallops, cleaned
1/2 pound uncooked medium shrimp, shells removed, cleaned
1/2 cup chicken stock
1 tablespoon tomato paste
1 tablespoon curry powder, or more to taste
1 pound dried fettuccine pasta, cooked according to directions
In a large sauté pan over high heat, warm 2 tablespoons of the oil. Add the vegetables and garlic and sauté for 10 minutes. Add the apple, tomato, thyme, and bay leaf and cook for 5 minutes more. Remove the bay leaf and set the pan aside.

In a medium sauté pan over high heat, add the remaining tablespoon of vegetable oil and the margarine. Add the mushrooms and sauté for 1 minute. Add the scallops and shrimp and sauté for 4 to 5 minutes, until the shrimp are pink and curled. Season with salt and pepper to taste.

Add the chicken stock, tomato paste, and curry powder to the vegetables and simmer for 5 minutes. Add the seafood and stir to combine. Add to the pasta and toss together. Serve immediately.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 704
Fat. Total: 18g
Fiber: 8g
Carbohydrates, Total: 100g
Sodium: 275mg
% Cal. from Fat: 23%
Cholesterol: 105mg
Protein: 39g
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