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Seafood Pesto Pasta

 Seafood Pesto Pasta
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.
8 ServingsPrep: 25 min. Cook: 15 min.


  • 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


  • 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

2 of 2

Seafood Pesto Pasta (continued)

Directions (continued)

  • seafood mixture. Yield: 8 servings.
Nutritional Facts: 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.