SHRIMP AND SCALLOPS WITH PESTO PASTA

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

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

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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