Basil Pesto Recipe with Shrimp and Scallop Fettucini

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Basil Pesto Recipe with Shrimp and Scallop Fettucini
Try this Basil Pesto Recipe with Shrimp and Scallop Fettucini that the whole family will love!
  • Six 16-20 per pound peeled and deveined shrimp
  • 3 large scallops, foot removed
  • ⅓ cup julienne sun dried tomatoes
  • 2 cups fresh basil leaves
  • juice of 1 lemon
  • ¼ - ⅓ cup + 1 tablespoon extra virgin olive oil
  • 3 tablespoons pine nuts
  • 1 ounce shredded Parmesan (optional)
  • 6 ounces fettucini noodles
  • Kosher salt and fresh cracked pepper to taste
  1. Puree together lemon juice, basil leaves, pine nuts, parmesan cheese, ¼ – ⅓ cup olive oil and salt and pepper until combined.
  2. The pesto should be very thick with a slight run of olive oil. When finished set aside.
  3. Next, season the seafood on all sides with salt and pepper.
  4. In a large saute pan on high heat add in 1 tablespoon of olive oil and caramelize all sides of the seafood taking care not to over cook (turn the heat down if necessary).
  5. While the seafood is cooking add the fettucini to a large pot of salted boiling water and cook until al dente (slightly crunchy)
  6. Once the noodles are cooked, strain them from the water and add them to the seafood pan.
  7. Add in the pesto and sun dried tomatoes to the seafood pasta and toss so all the food is covered in pesto.
  8. Adjust the seasonings with salt and pepper.