Pumpkin-Peanut Curry Noodles With Five-Spice Seared Scallops And Shrimp Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
697
FAT
95%
CHOL
60%
SOD
100%

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Ingredients for 4 servings

2 inches ginger root, minced or grated

1 pound spaghetti

1/2 teaspoon crushed red pepper flakes

1 red bell pepper, thinly sliced

5 tablespoons vegetable oil or peanut oil

1 (15-ounce) can cooked pumpkin

1/4 to 1/3 cup tamari dark soy sauce, eyeball it

12 jumbo shrimp, peeled and deveined

3 tablespoons five-spice powder

4 scallions, cut into 2-inch pieces, then thinly sliced lengthwise into matchsticks

3 cloves garlic, finely chopped

2 rounded tablespoonfuls mild or hot curry paste (recommended: Patak's) found on international foods aisle

Salt

12 diver scallops, trimmed and patted dry

1/4 cup creamy peanut butter

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