Pumpkin-Peanut Curry Noodles with Five-Spice Seared Scallops and Shrimp

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Sweet and Spooky

Rated: 4 stars out of 5Rate itRead users' reviews (71)

RECIPE
COMMENTS & REVIEWS(71)

Cook Time:
20 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 20 min
Total:: 30 min

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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
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 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.

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Comments & Reviews

recipe Pumpkin-Peanut Curry Noodles with Five-Spice Seared Scallops and Shrimp
Michele West Palm Beach, FL 11-05-2009
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Looks 'DELISH'
Rated: 5 stars out of 5

This recipe looks 'delish', and I want to prepare it this weekend, however I can't find the 'five spice power' what are the... 5 ingredients in this power. Any help? ThanksRead more
recipe Pumpkin-Peanut Curry Noodles with Five-Spice Seared Scallops and Shrimp
Rowena Houston, TX 11-03-2009
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Great Editable Thai-ish Dish
Rated: 4 stars out of 5

I read the various reviews on this recipe and was surprised to see the variation on ratings. You have to like the pumpkin,... peanut butter and curry flavors in order to appreciate this dish. This recipe is a perfect one to make your own by adding or delete ingredients. I used Chicken instead of the seafood and omitted the 5 spice powder. I used Asian rice glass noodles instead of spagetti. If you like the ingredients listed and have some experience in the kitchen with varying amounts of ingredients, this is a recipe to try!Read more
recipe Pumpkin-Peanut Curry Noodles with Five-Spice Seared Scallops and Shrimp
Robin Newark, DE 11-03-2009
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Nice dish!!!!
Rated: 4 stars out of 5

I was really hesitant trying this recipe after reading some of the comments but I did and I was pleasantly surprised. Didn't... use as much heat as called for and I thinned the sauce out with about 2 c. of chicken stock and a small amount of pasta water. As far as the seafood went, I lightly sprinkled the 5 spice powder on instead of coating heavily the one side. This was a very nice switch from the usual pasta and seafood dish. Would def make it again.Read more
recipe Pumpkin-Peanut Curry Noodles with Five-Spice Seared Scallops and Shrimp
Saundra Charlotte, NC 10-31-2009
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Great Meal!
Rated: 5 stars out of 5

I made this tonight for my husband and me and we both loved it! I paired it with broccoli and a small piece of hot sausage.... Fabulous!!!! Will definitely make this again. But you definitely need more than 2 laddles of water to you your sauce.Read more
recipe Pumpkin-Peanut Curry Noodles with Five-Spice Seared Scallops and Shrimp
Joe and Roberta Dupont, WA 10-30-2009
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Quite good
Rated: 4 stars out of 5

I was hesitant to make this after reading the polarized reviews, but I really liked it. I couldn't taste much of the pumpking... (the peanut, curry and five star flavors prevail), but I thought the pumpkin gave the sauce nice body. I added some shredded red cabbage and other vegetables. I'll make it again.Read more
recipe Pumpkin-Peanut Curry Noodles with Five-Spice Seared Scallops and Shrimp
Jenny Seattle, WA 10-24-2009
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So bad I had to throw it away!
Rated: 1 stars out of 5

I don't typically like to leave negative reviews.. but I decided I needed to this time, in order to save others from spending... money on ingredients for this dish and/or be embarrassed when serving it. The texture was terrible, the flavor made no sense, and it was a big fat FAIL.Read more