Shrimp and Scallops With Pesto Pasta |
|
 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
I came up with this when I was at a loss as to what to make for dinner the other night...and I wanted to use up the homemade basil pesto I had in the freezer from last sumer. Ingredients:
8 ounces uncooked spaghetti or 8 ounces fettuccine pasta |
1 lb asparagus, trimmed and cut into 2 inch pieces |
3/4 lb jumbo shrimp, peeled and deveined |
1 lb jumbo scallops |
5 garlic cloves, peeled and chopped |
4 tablespoons olive oil, divided |
1/8 teaspoon crushed red pepper flakes |
1/3 cup basil pesto |
Directions:
1. Cook spaghetti according to directions, drain.
2. Stir in pesto and 2 tbsp olive oil.
3. Meawhile in a large skillet, saute the garlic in 2 tbsp olive oil.
4. Add Asparagus and cook until crisp-tender.
5. Add the scallops and pepper flakes, cook until opaque.
6. Add the shrimp and cook until pink.
7. Toss the pesto pasta with the shrimp and scallop mixture.
8. Sprinkle with some fresh grated parmesan and serve immediately.
|
|