Seafood Pesto Pasta

44
Seafood Pesto Pasta

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    * ¼ cup plus 1 tablespoon olive oil, divided

  • 1

    * 1 cup loosely packed fresh basil leaves

  • 1

    * 1 cup loosely packed fresh oregano leaves

  • 2

    * 2 tablespoons minced fresh parsley

  • 4 to 6

    * 4 to 6 garlic cloves, divided

  • 12

    * 12 ounces uncooked linguine

  • 2

    * 2 green onions, chopped

  • 1

    * 1 tablespoon butter

  • ½

    * ½ pound uncooked medium shrimp, peeled and deveined

  • ¼

    * ¼ cup white wine or chicken broth

  • 1

    * 1 tablespoon lemon juice

  • ¼

    * ¼ teaspoon cayenne pepper

  • ½

    * ½ pound fresh sea scallops

  • ½

    * ½ cup grated Parmesan cheese

Directions

* 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. * 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. Nutritional Analysis: 1 cup equals 306 calories, 14 g fat (3 g saturated fat), 61 mg cholesterol, 297 mg sodium, 28 g carbohydrate, 2 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1-1/2 fat.


Nutrition

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