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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
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
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Reviewed on Dec. 21, 2008 by emanmb
Thumbs up! Have my own pesto recipe so I could skip that part since it was already made and frozen.I also added and cooked with the shrimp and scallops some sun dried tomatoes, an orange bell pepper, and mushrooms.Worked out very well that way as an all in one recipe.
Thumbs up! Have my own pesto recipe so I could skip that part since it was already made and frozen.
I also added and cooked with the shrimp and scallops some sun dried tomatoes, an orange bell pepper, and mushrooms.
Worked out very well that way as an all in one recipe.
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