 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
Pesto turns shrimp and scallops into superstars in this fresh-flavored entree from Marnie Franze. The recipe is from my dad, she comments from Battle Lake, Minnesota. Ingredients:
1/4 cup plus 1 tablespoon olive oil, divided |
1 cup loosely packed fresh basil leaves |
1 cup loosely packed fresh oregano leaves |
2 tablespoons minced fresh parsley |
4 to 6 garlic cloves, divided |
12 ounces uncooked linguine |
2 green onions, chopped |
1 tablespoon butter |
1/2 pound uncooked medium shrimp, peeled and deveined |
1/4 cup white wine or chicken broth |
1 tablespoon lemon juice |
1/4 teaspoon cayenne pepper |
1/2 pound fresh sea scallops |
1/2 cup grated parmesan cheese |
Directions:
1. For pesto, place 1/4 cup oil, basil, oregano, parsley and one garlic clove in a blender or food processor. Cover and process until smooth; set aside. Mince the remaining garlic. Cook pasta according to package directions.
2. Meanwhile, in a nonstick skillet, saute onions and minced garlic in butter and remaining oil until tender. Add the shrimp, wine or broth, lemon juice and cayenne; saute for 2 minutes. Add scallops; saute for 2 minutes or until shrimp turn pink and scallops are firm and opaque. Drain pasta; toss with pesto and Parmesan. Top with seafood mixture. Yield: 8 servings.
|
|