Thai Style Seafood Aglio Olio

I have all these Thai spices seating in my fridge and I was craving for some scallops and prawns on pasta, however I’m not a red sauce person. And of course, I need my heat. So I experimented with adding Thai spices to regular aglio olio and I really liked how it turned out! That hint of lemongrass, lime leaves, and fragrant galangal sneaks in when you take a bite into the usual looking aglio olio (I fish out all the thai spices before serving). Very nice surprise indeed, and that little squirt of lime juice on the scallops and prawn seals the deal!

Oh yeah, it’s also a 30 mins meal. Perfect quick fix meal! 🙂

Clean and pat dry scallops.
Season prawns and scallops generously with salt and pepper.
Cook pasta in salted water until al dente.

While the pasta cooks, prepare the dressing.

Add oil, lemongrass, lime leaves, chilli padi, garlic, galangal, and shallot into cold pan.
Turn heat to med and when oil starts to bubble, turn heat to low.
Let it cook for 10 mins on low, stirring occasionally.

While waiting for oil to be ready, cook seafood.
Heat pan on med high and add 1 tbsp canola oil.
When pan starts to smoke, sear the scallops, 2-3 mins each side or until nicely browned.
Do not move scallops when you place it down.
Remove and set aside.
Then cook prawns, and set aside.

Then fish out all the lemongrass, galangal, and lime leaves.
Your pasta should be about done.

Reserve about 2-4 tbsp pasta water.
Drain pasta and toss pasta in prepared oil.

Season with salt and pepper to taste.
Turn off heat, and toss in fresh basil.

Plate your pasta.
Serve with a wedge of lime, and garnish with parsley. Adding reserved pasta water as needed.

Thai Style Seafood Aglio Olio

Delishar

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Ingredients

  

• 4 large scallops
• 8 prawns cleaned and shells removed
• 2 servings pasta
• 1/4 cup extra virgin olive oil
• 1 tbsp canola oil
• 2 stalks lemongrass cut into 2 inches length and bruised
• 5 slices galangal
• 3-4 cloves garlic sliced thinly
• 3 lime leaves hand crushed
• 2 chilli padi seeded and chopped
• 1 thai shallot thinly sliced
• Handful fresh basil
• Salt and pepper to taste
• 2 wedges of lime
• Chopped parsley to garnish

Instructions

 

• Clean and pat dry scallops.
• Season prawns and scallops generously with salt and pepper.
• Cook pasta in salted water until al dente.
• While the pasta cooks, prepare the dressing.
• Add oil, lemongrass, lime leaves, chilli padi, garlic, galangal, and shallot into cold pan.
• Turn heat to med and when oil starts to bubble, turn heat to low.
• Let it cook for 10 mins on low, stirring occasionally.
• While waiting for oil to be ready, cook seafood.
• Heat pan on med high and add 1 tbsp canola oil.
• When pan starts to smoke, sear the scallops, 2-3 mins each side or until nicely browned.
• Do not move scallops when you place it down.
• Remove and set aside.
• Then cook prawns, and set aside.
• Then fish out all the lemongrass, galangal, and lime leaves.
• Your pasta should be about done.
• Reserve about 2-4 tbsp pasta water.
• Drain pasta and toss pasta in prepared oil, adding reserved pasta water as needed.
• Season with salt and pepper to taste.
• Turn off heat, and toss in fresh basil.
• Plate your pasta.
• Serve with a wedge of lime, and garnish with parsley.