Turf 'n' Surf with Pesto Sauce Pasta Recipe

Turf 'n' Surf with Pesto Sauce Pasta Recipe
Turf 'n' Surf with Pesto Sauce Pasta Recipe photo by Taste of Home
Publisher Photo

Turf 'n' Surf with Pesto Sauce Pasta Recipe

Be the first to add a review
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/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 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 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.
Originally published as Turf 'n' Surf with Pesto Sauce Pasta in Cooking for 2 Summer 2008, p59

Nutritional Facts

1 each: 543 calories, 22g fat (5g saturated fat), 177mg cholesterol, 296mg sodium, 45g carbohydrate (3g sugars, 4g fiber), 41g protein.

  • 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
  1. 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 thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes before slicing.
  2. 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.
  3. In a food processor, combine the parsley, basil, green onions, broth 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.
Originally published as Turf 'n' Surf with Pesto Sauce Pasta in Cooking for 2 Summer 2008, p59

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTurf 'n' Surf with Pesto Sauce Pasta

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review