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Turf 'n' Surf with Pesto Sauce Pasta

Three ingredients are all you need to whip up this speedy dessert from Vicki Vermillion of Carrollton, Texas. You can vary the recipe by using other fruit flavors.

2 ServingsPrep/Total Time: 30 min.

Ingredients

4 ounces uncooked fettuccine
1 beef tenderloin steak (6 ounces)
2 tablespoons olive oil, divided
12 uncooked medium shrimp, peeled and deveined
3 garlic cloves, minced
1 tablespoon lemon juice
1 teaspoon grated lemon peel
3/4 cup packed fresh parsley sprigs
3/4 cup packed fresh basil leaves
3 green onions, cut into 3-inch pieces
3 tablespoons chicken broth
2 teaspoons grated Parmesan cheese

Directions

Cook fettuccine according to package directions. Meanwhile, in a
small skillet over medium-high heat, cook steak in 1 tablespoon oil
for 5-7 minutes on each side or until meat reaches desired doneness
(for medium-rare, a meat thermometer should read 145°; medium,
160°; well-done, 170°). Let stand for 5 minutes before
slicing.
In the same skillet over medium heat, cook shrimp for 1 minute on
each side. Stir in the garlic, lemon juice and peel; cook 2-3
minutes longer or until shrimp turn pink.
In a food processor, combine the parsley, basil, green onions, broth

2 of 2

Turf 'n' Surf with Pesto Sauce Pasta (continued)

Directions (continued)

and remaining oil. Cover and process until blended. Drain
fettuccine; toss with pesto sauce. Divide between two plates. Serve
with beef and shrimp. Sprinkle with Parmesan cheese. Yield: 2
servings.

Nutrition Facts: 2-1/2 ounces cooked beef and 6 shrimp with 3/4 cup pasta (prepared with reduced-sodium chicken broth) equals 543 calories, 22 g fat (5 g saturated fat), 177 mg cholesterol, 296 mg sodium, 45 g carbohydrate, 4 g fiber, 41 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.