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Turf ‘n’ Surf with Pesto Sauce Pasta

Total Time

Prep/Total Time: 30 min.


2 servings

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.


  • 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 zest
  • 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 135°; medium, 140°; medium-well, 145°). 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 zest; 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.

Nutrition Facts

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

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