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.
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
Reviews
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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.