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I was looking for a quick seafood pasta I could make during Lent and came up with this after reading a few recipes. It is a great meal when you’re in a rush and don’t want to sacrifice quality. For this example I used pesto and sun dried tomatoes from a jar. If you have a food processor I suggest making your own Basil Pesto. I used a generic Pesto but I suggest trying to find one without Parmesan Cheese in it and straining a lot of the oil out. This pasta will cook in minutes and is perfect for anyone trying to cut back on chicken or red meat.

Shrimp and Scallop Pesto

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 2 servings

Shrimp and Scallop Pesto

Ingredients

  • Shrimp (3/4 to 1 lb. large 21/25 per lb.)
  • Scallops (1/2 lb. large scallops)
  • White Wine
  • Sun Dried Tomatoes
  • Basil Pesto
  • Linguine (1/2 lb.)
  • Olive Oil
  • Salt & Pepper

Instructions

  1. Bring pot of water to boil and cook Linguine.
  2. Salt and Pepper Shrimp and Scallops
  3. In a hot skillet with olive oil place shrimp and scallops. Cook scallops thoroughly and make sure shrimp is pink.
  4. Add wine to taste and cook for 2-3 minutes.
  5. Add Linguine to skillet and mix.
  6. Add Sun Dried Tomatoes
  7. Add Pesto to taste.
  8. Mix well, remove from heat, and serve.
http://www.dannyeckes.com/shrimp-and-scallop-pesto/

 

Detailed Instructions and Photos

Ingredients

  • Shrimp (3/4 to 1 lb. large 21/25 per lb.)
  • Scallops (1/2 lb. large scallops)
  • White Wine
  • Sun Dried Tomatoes
  • Basil Pesto
  • Linguine (1/2 lb.)
  • Olive Oil
  • Salt & Pepper

 

Bring pot of water to boil and cook Linguine. Salt and Pepper Shrimp and Scallops to taste.
In a hot skillet with olive oil place shrimp and scallops. Make sure the shrimp and scallops are fully thawed. Cook scallops thoroughly and make sure shrimp is pink.

Add wine, to taste, and cook for 2-3 minutes.

Add Linguine to skillet and mix.

 

Add Sun Dried Tomatoes and Pesto to taste.
Mix well, remove from heat, and serve.

 

 

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