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Herbed Seafood Pasta

Source of Recipe


Southern Living, November 2004






List of Ingredients



• 1 (16-ounce) package fettuccine
  
• 1/2 lb. unpeeled medium-size shrimp
  
• 2 Tbsp olive oil
  
• 5-1/2 Tbsp Herb-Pesto Butter, divided (recipe follows)
  
• 1/2 lb. large sea scallops
  
• 6 green onions, cut into 2-inch strips
  
• 1 cup freshly grated Parmesan cheese, divided
  






Instructions



1. Prepare pasta according to package directions; drain and set aside. Keep warm. Peel shrimp and devein, if desired.
   
   
2. Heat olive oil and 2 tablespoons Herb-Pesto Butter in a large skillet over medium-high heat. Add shrimp, scallops, and green onions; cook, stirring often, 3 to 5 minutes or just until shrimp turn pink. Stir in 2 more tablespoons Herb-Pesto Butter. Remove seafood mixture from skillet, and keep warm.
   
   
3. Melt remaining 1-1/2 tablespoons Herb-Pesto Butter in skillet; remove from heat. Add warm pasta and 1/2 cup Parmesan cheese, tossing to coat. Divide pasta mixture evenly between 4 pasta bowls; top evenly with seafood mixture and remaining 1/2 cup cheese. Serve immediately.
   
   Makes 4 servings.
   
   PREP: 15 minutes
   COOK: 7 minutes
   
   ..........
   
   HERB-PESTO BUTTER
   
   • 1-1/2 cups fresh basil leaves
   • 1/2 cup chopped fresh parsley
   • 1/4 cup pine nuts
   • 3 Tbsp Marsala or white wine
   • 2 Tbsp chopped fresh oregano
   • 8 cloves garlic, chopped
   • 1 cup butter, softened
   • 1 to 2 Tbsp olive oil
   
   Process first 6 ingredients in a food processor until smooth, stopping to scrape down sides. Add butter and 1 tablespoon olive oil, and process until combined; add remaining 1 tablespoon oil, if necessary, to achieve desired consistency.
   
   Makes 2 cups.
   
   






Final Comments


Serve remaining Herb-Pesto Butter on bread, warm pasta, grilled vegetables, steak, or chicken breasts.