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.
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
Method #1:
To begin assembling this meal, place the scallops and shrimp into a medium resealable bag and seal. It’s important to have these in a separate bag for two reasons. The first is that they require less cook time than the other ingredients and you don’t want to ruin this beautiful dish by having overcooked seafood in it. The second is because the acidity in the pineapple juice can begin to cook the seafood if it marinates together and that would be a culinary tragedy!
Place all the other ingredients except for the pasta in a large resealable bag and squish together to combine. Remove excess air and seal. Staple both bags together above the seal and freeze.
On the day of cooking, take the bag out of the freezer. Thaw. Cook pasta according to package instructions. Drain and set aside. While the pasta is cooking, heat the large bag of ingredients in a skillet over medium heat for 7 minutes. Add the seafood to the skillet and heat until cooked through. Serve over the pasta.
Method #2:
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 slightly under what the package directions suggest. You don’t want it to become too mushy which is why you want the pasta slightly undercooked. 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.
Personally, I like to serve mine with red pepper flakes and Parmesan cheese. This dish is chock full of flavour.
- 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
-
Place the scallops and shrimp into a medium resealable bag and seal.
It's important to have these in a separate bag for two reasons.
The first is that they require less cook time than the other ingredients and you don't want to ruin this beautiful dish by having overcooked seafood in it.
The second is because the acidity in the pineapple juice can begin to cook the seafood if it marinates together and that would be a culinary tragedy!
-
Place all the other ingredients except for the pasta in a large resealable bag.
-
Squish together to combine.
-
Remove excess air and seal.
-
Staple both bags together above the seal and freeze.
-
On the day of cooking, take the bag out of the freezer.
-
Thaw.
-
Cook pasta according to package instructions.
-
Drain and set aside.
-
10. While the pasta is cooking, heat the large bag of ingredients in a skillet over medium heat for 7 minutes.
-
11. Add the seafood to the skillet and heat until cooked through.
-
12. Serve over the pasta.
-
Place the scallops and shrimp in a medium resealable bag and seal.
-
Cook the pasta to slightly under what the package directions suggest. You don't want it to become too mushy which is why you want the pasta slightly undercooked.
-
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.
-
10. Add the scallops and shrimp to the pasta in the skillet and heat until cooked through.
Personally, I like to serve mine with red pepper flakes and Parmesan cheese. This dish is chock full of flavour.
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.
Sausage and Peppers Skillet Freezer Meal
Chicken and Vegetable Casserole with Crispy Onion Topping
