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Seafood Pesto Pasta




Source of Recipe


Dee Cook


List of Ingredients




1 package Buitoni Riserva Quattro Formaggi Agnolotti
3½ oz Buitoni Pesto with Basil
1 pound large shrimp, cleaned and deveined
2 medium lobster tails
¼ cup sun dried tomatoes, sliced
½ stick butter
1 tablespoon olive oil
2 tablespoon parmesan cheese, shredded
Salt
Pepper


Recipe



In a large pot of boiling water add ravioli to pot and boil for 2 to 3 minutes. Remove pasta from pot and drain. In a large skillet at medium high add 1 tablespoon of the butter and oil, add the shrimp and cook 45 seconds and flip. Add the pesto to the shrimp and mix, add tomatoes and pasta. Add the rest of the butter, stir and lower heat to low. In a large pot of boiling hot water add lobster tails. Boil for about 7 to 10 minutes and remove. Take shell off, cut tails into medallions and add to skillet. Stir mixture and shut off heat. Add to the skillet salt and pepper. Plate dish and add parmesan on top of dish.

SERVES 2-4