Seafood Pesto Pasta

By Totlxtc

Ingredients

• 1/4 * 1/4 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
• 1/2 * 1/2 pound uncooked medium shrimp, peeled and deveined
• 1/4 * 1/4 cup white wine or chicken broth
• 1 * 1 tablespoon lemon juice
• 1/4 * 1/4 teaspoon cayenne pepper
• 1/2 * 1/2 pound fresh sea scallops
• 1/2 * 1/2 cup grated Parmesan cheese

Details

Servings 8

Preparation

Step 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.
* 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.