This dish is so hearty and filling, its an exceptionally rich source of vitamins and mineral and oh so delicious.
Ingredients
1 pound fresh shrimp, peeled and deveined
2 tablespoon butter
1 pound fresh scallops
3 cloves garlic, minced
2 tablespoon olive
1 pound Campanelle pasta or pasta of your choice
8 ounces basil
1 cup Parmesan cheese (1/3 cup grated cheese for garnish)
1 clove minced garlic
½ teaspoon salt
3 tablespoon lemon juice
½ cup olive oil
½ teaspoon white pepper (black pepper)
Instructions
PASTA: Cook Campanella pasta 7 to 8 minutes
VEGETABLES:
Cut off the tops of the asparagus. Thinly slice long ribbon strips from the asparagus.
Saute the peppers, onions, and garlic in 1 tablespoon of olive oil for four minutes in a medium hot skillet. Add the asparagus and tops to the skillet stirring constantly for another four minutes. Remove the vegetables from the skillet and place them in a dish.
BASIL PESTO:
Place the basil, ½ c. parmesan cheese, 1 minced garlic clove, 3 tablespoon lemon juice, ¼ teaspoon salt, and pepper into a blender or food processor. Slowly add ½ cup olive oil in the blender or food processor is pulsing. Blend until smooth.
Sauce
Using the same skillet add 1 tablespoon of butter and olive oil. Blend 2 ounces of the soft cream cheese to the oil. Mix one cup of milk ½ cup of parmesan cheese. Stir mixture constantly. Add 1 tablespoon chopped parsley, ¼ tablespoon salt and white pepper (black pepper). Stirring constantly on medium.
Add basil pesto. Cook for 3 minutes
Add pasta and vegetables. Mix and serve while hot.
Notes
Omit the cream cheese if you would like to reduce the calories in the dish. The cream cheese adds to the thickness of the pesto sauce.
Recipe by The Crafty Boomer at https://www.thecraftyboomer.com/basil-seafood-pasta/