Seafood And Mushroom Pasta With Basil Pesto Recipe

Name: Seafood And Mushroom Pasta With Basil Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 1/2 lb mushroom, sliced; 1/2 cup chopped red bell pepper; 3/4 lb scallops; 3/4 lb medium shrimp, peeled and deveined; 12 ounces fresh fettuccine pasta; 1/4 teaspoon salt (or to taste); fresh ground black pepper; Basil Pesto; 2 cups firmly packed fresh basil leaves, washed and dried; 2 sprigs parsley; 2 garlic cloves, minced; 3 tablespoons pine nuts; 1/4 cup freshly grated parmesan cheese; 1/4 teaspoon salt (or to taste); fresh ground black pepper; 3 tablespoons olive oil

Servings: persons

3 tablespoons vegetable oil
1/2 lb mushroom, sliced
1/2 cup chopped red bell pepper
3/4 lb scallops
3/4 lb medium shrimp, peeled and deveined
12 ounces fresh fettuccine pasta
1/4 teaspoon salt (or to taste)
fresh ground black pepper
Basil Pesto
2 cups firmly packed fresh basil leaves, washed and dried
2 sprigs parsley
2 garlic cloves, minced
3 tablespoons pine nuts
1/4 cup freshly grated parmesan cheese
1/4 teaspoon salt (or to taste)
fresh ground black pepper
3 tablespoons olive oil

1
Make the pesto: in a food processor or blender add all the pesto ingredients except the oil; process until minced.
2
With the motor running, slowly pour oil through the tube and blend.
3
Scrape down sides of bowl with spatula; transfer pesto to a bowl, cover, and refrigerate until ready to use; bring to room temperature before mixing with pasta.
4
Make the pasta: in a skillet over medium heat, warm 2 tablespoons oil; add in mushrooms and red pepper; stir/saute until soft, about 5 minutes.
5
Remove to a plate and set aside.
6
Add remaining oil to skillet; stir/saute scallops for 2 minutes; add in shrimp; stir/saute until scallops are opaque and shrimp are pink, about 2 minutes.
7
Meanwhile, in a large pot of boiling water, cook pasta until al dente; drain and return to pan.
8
Add mushrooms, red peppers, seafood, salt, pepper, and basil pesto; toss gently.
9
Serve immediately on warm plates.

825

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 1/2 lb mushroom, sliced, 1/2 cup chopped red bell pepper, 3/4 lb scallops, and more.

Yes, Seafood And Mushroom Pasta With Basil Pesto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seafood And Mushroom Pasta With Basil Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions