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Seafood Pesto Pasta Recipe

Pesto turns shrimp and scallops into superstars in this fresh-flavored entree from Marnie Franze. "The recipe is from my dad," she comments from Battle Lake, Minnesota.

This recipe is:

Healthy

Diabetic Friendly

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Seafood Pesto Pasta Recipe

Prep: 25 min. Cook: 15 min.

Yield: 8 Servings

25 15 40

Ingredients

1/4 cup plus 1 tablespoon olive oil, divided
1 cup loosely packed fresh basil leaves
1 cup loosely packed fresh oregano leaves
2 tablespoons minced fresh parsley
4 to 6 garlic cloves, divided
12 ounces uncooked linguine
2 green onions, chopped
1 tablespoon butter
1/2 pound uncooked medium shrimp, peeled and deveined
1/4 cup white wine or chicken broth
1 tablespoon lemon juice
1/4 teaspoon cayenne pepper
1/2 pound fresh sea scallops
1/2 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.

Originally published as Seafood Pesto Pasta in Light & Tasty February/March 2005, p56