Seafood Pasta

Name: Seafood Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. shrimp or scallops or; combination; 2 T olive oil; 1/2 c. prepared pesto such as; DiGiorno Basil Pesto Sauce; 1/2 c. (approximately) cream; or Half & Half (regular or; non-fat); 8 oz. vermicelli, cooked; Grated parmesan cheese

Eats Now Editorial Team · 658 kcal · Seafood

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Seafood Pasta – a delicious recipe with shrimp, combination, olive oil, DiGiorno Basil, cream, non-. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 lb. shrimp or scallops or
combination
2 T olive oil
1/2 c. prepared pesto such as
DiGiorno Basil Pesto Sauce
1/2 c. (approximately) cream
or Half & Half (regular or
non-fat)
8 oz. vermicelli, cooked
Grated parmesan cheese

1
Sautee the seafood in a large skillet in the olive oil for about 2 minutes. Add the pesto and cook with seafood 2 or 3 minutes, or until the shrimp are pink and scallops are tender. Add a little cream at a time until desired consistency. Toss with cooked pasta and serve. Pass parmesan cheese to sprinkle as desired.

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 1 lb. shrimp or scallops or, combination, 2 T olive oil, 1/2 c. prepared pesto such as, and more.

Yes, Seafood Pasta 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.

Quick Info

Servings
4 servings
Calories
658 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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