Siple's Garden Seat's Curry of Seafood Chad Richard

This is restaurant-fancy food with barely any effort.

Shrimp, scallops, and langostini get folded into cooked fettuccine with a lush sauce made from mayonnaise, chutney, curry powder, and a squeeze of lemon.

It sounds almost too simple, but that curry-chutney combo creates something rich, tangy, and warmly spiced all at once.

Everything gets tossed together in a baking dish and goes into the oven just long enough to heat through and let the flavors meld.

The leftover sauce keeps in the fridge and works on any fish you throw at it later in the week.

Pro Tips

• Use a good-quality mango chutney for the best balance of sweet and tangy in the sauce
• Don’t overbake. The seafood is already cooked, so you’re just warming everything through and marrying the flavors
• Undercook the fettuccine by a minute or two since it finishes in the oven
• Save the extra sauce. It’s brilliant as a dip for grilled fish, a sandwich spread, or thinned with a splash of cream for a quick curry dressing