Seafood Curry Pasta Freezer Meal

This seafood curry pasta recipe is one that I adapted into a freezer meal. It is so delicious. The flavours may not sound like they go together, but they create a beautiful medley.This creamy pasta is a restaurant quality dish that can easily be made ahead and served at home. Some of our other seafood freezer meals include Garlic Butter Shrimp, Mustard Crusted Salmon, and Salsa Verde Fish Tacos.

Seafood Curry Pasta Recipe:

• 5 oz. (150 g) scallops
  
• 7 oz. (200 g) deveined large shrimp
  
• 1/2 onion, thinly sliced
  
• 6 mushrooms, sliced
  
• 3 Tbsp. sun dried tomatoes in oil, drained
  
• 1 1/2 tsp. curry powder
  
• 1/2 cup pineapple juice
  
• 10 oz. can cream of mushroom soup
  
• 370 mL can evaporated milk
  
• 350 g penne for day of serving

Assembly instructions:

Note:

When you make this as a freezer meal, it’s important to have the sauce and the seafood in a separate bags. 

The shrimp and scallops require less cook time than the other ingredients and you don’t want to ruin this beautiful dish by having overcooked seafood in it. 

Also, the acidity in the pineapple juice can begin to cook the seafood if it marinates together and that would be a culinary tragedy!

Making Seafood Curry as a full freezer meal or for individual portions:

If you prefer to have less to do on the day of cooking, you can also assemble this meal in a different way. Place the scallops and shrimp in a medium resealable bag and seal. Cook the pasta to a minute or two under what the package directions suggest. You want the pasta slightly undercooked so that it doesn’t become mushy upon reheating. Drain.

Mix the pasta and the other ingredients together and add them all to a large resealable bag. Seal. Staple the two bags together above the seal and freeze.

On the day of cooking, take the bag out of the freezer. Thaw. Heat the main bag of ingredients in a large skillet over medium heat for 10-12 minutes, stirring often. Add the scallops and shrimp to the pasta in the skillet and heat until cooked through.

For single servings, divide the pasta and sauce among several bags and split the seafood into the same amount of bags.

I like to serve mine with red pepper flakes and Parmesan cheese.

This dish is chock full of flavour. 

Print

Seafood Curry Pasta Recipe

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

 

This seafood curry pasta recipe is a medley of beautiful flavours.

Course: Main Course

Servings: 6

Calories: 921 kcal

Ingredients

• 5 oz. 150 g scallops
• 7 oz. 200 g jumbo shrimp deveined
• 1/2 onion thinly sliced
• 6 mushrooms sliced
• 3 Tbsp. sun dried tomatoes in oil drained and sliced
• 1 1/2 tsp. curry powder
• 1/2 cup pineapple juice
• 10 oz. cream of mushroom soup
• 370 mL evaporated milk

For day of serving:

• 350 g penne pasta

Instructions

Assembly instructions:

1. Place the scallops and shrimp into a medium resealable bag and seal. 

2. Place all the other ingredients except for the pasta in a large resealable bag.

3. Squish to combine.

4. Remove excess air and seal.
5. Staple both bags together above the seal and freeze.

Cooking instructions:

1. Thaw.
2. Cook pasta according to package instructions.
3. Drain and set aside.

4. While the pasta is cooking, heat the large bag of ingredients in a skillet over medium heat for 7 minutes.

5. Add the seafood to the skillet and heat until cooked through.

6. Serve over the pasta.

Recipe Notes

Optionally, you can serve with red pepper flakes and Parmesan cheese. 

This Seafood Curry Pasta recipe is included in our More Family Favorites Freezer Meal Plan. The plan includes some of our other favorite recipes along with shopping lists and printable labels.