SHRIMP AND SCALLOPS WITH PESTO PASTA

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Shrimp and Scallops With Pesto Pasta image

I came up with this when I was at a loss as to what to make for dinner the other night...and I wanted to use up the homemade basil pesto I had in the freezer from last sumer.

Provided by SCOOBYBOO

Categories     Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

8 ounces uncooked spaghetti or 8 ounces fettuccine pasta
1 lb asparagus, trimmed and cut into 2 inch pieces
3/4 lb jumbo shrimp, peeled and deveined
1 lb jumbo scallops
5 garlic cloves, peeled and chopped
4 tablespoons olive oil, divided
1/8 teaspoon crushed red pepper flakes
1/3 cup basil pesto

Steps:

  • Cook spaghetti according to directions, drain.
  • Stir in pesto and 2 tbsp olive oil.
  • Meawhile in a large skillet, saute the garlic in 2 tbsp olive oil.
  • Add Asparagus and cook until crisp-tender.
  • Add the scallops and pepper flakes, cook until opaque.
  • Add the shrimp and cook until pink.
  • Toss the pesto pasta with the shrimp and scallop mixture.
  • Sprinkle with some fresh grated parmesan and serve immediately.

Nutrition Facts : Calories 514.3, Fat 16.3, SaturatedFat 2.5, Cholesterol 134.5, Sodium 952.3, Carbohydrate 55.7, Fiber 6.4, Sugar 3.1, Protein 37.1

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