I actually got to enjoy this edition of FFF the same night I made it! Yeah for having Friday night off! Boo for having to work on Saturday.
I was inspired to make this meal because of all of the cool weather we have had lately (I finally broke out the electric heaters!!). When I hear the work pumpkin I automatically think of fall, so this recipe hit the nail on the head. I found Pumpkin-Peanut Curry Noodles with Five-Spice Seared Scallops and Shrimp by Rachael Ray on www.FoodNetwork.com and it sounded amazing. To be honest, I have never had any food item with pumpkin in it other than baked goods, so it this recipe really intrigued me. And who doesn't love curry, shrimp and scallops?
1 pound spaghetti
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
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.
It was really awesome! I would change one little thing for next time, however. I would add more water to thin the sauce out (use four ladles of pasta water) which in turn would make the dish less salty. I don't tolerate heavily salted foods, and I think the soy sauce added a lot of salt. Otherwise, this was an excellent meal, and I will definitley be making it again.