Editors' Pick
Shrimp and Scallops With Pesto Pasta
photo by Marg (CaymanDesigns)
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
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
- Cook spaghetti according to directions, drain.
- Stir in pesto and 2 tbsp olive oil.
- Meawhile in a large skillet, saute the garlic in 2 tbsp olive oil.
- Add Asparagus and cook until crisp-tender.
- Add the scallops and pepper flakes, cook until opaque.
- Add the shrimp and cook until pink.
- Toss the pesto pasta with the shrimp and scallop mixture.
- Sprinkle with some fresh grated parmesan and serve immediately.
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I'm originally from Minnesota, but I have called Denver home for the past 16 years. I have 4 awesome kids (that's them on my page) and 4 awesome grandkids. I'm the better half of a Denver Firefighter I(just don't tell him I said that) and I've been cooking since I was a little girl, and can spend hours and hours in the kitchen. It's my playroom.
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