Pesto Shrimp And Scallops
A flavorful seafood pasta dish featuring tender shrimp and scallops coated in pesto, blended with sun-dried tomatoes and a hint of wine cooler for a delightful Mediterranean-inspired meal.
Ingredients
Instructions
- Cook and peel the shrimp; set aside.
- Cut the scallops in half.
- Start boiling water for the pasta.
- Mix pesto, sun-dried tomatoes, and wine cooler in a frying pan; heat thoroughly.
- Add scallops and cook until almost done.
- Add shrimp and cook until heated through.
- Cook the pasta and drain; put it back in the same pan.
- Pour the shrimp and scallop mixture into the pasta; mix, heat, and serve.
Tips & Substitutions
For optimal flavor, use fresh pesto if available, or consider making your own. If you prefer a different seafood, scallops can be substituted with more shrimp or even fish like tilapia. Be careful not to overcook the scallops; they should be opaque and tender. For a hint of spice, consider adding a pinch of red pepper flakes to the sauce.
Serving Suggestions
Serve this dish with a light salad or garlic bread for a complete meal. A crisp white wine pairs beautifully, enhancing the flavors of the shrimp and scallops. For a Mediterranean twist, consider serving alongside a side of roasted vegetables or browsing more seafood recipes for additional ideas.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat, adding a splash of water or olive oil to prevent drying out. Avoid microwaving as it can make the seafood rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Pesto Shrimp And Scallops contains roughly 264 calories, with 14g protein, 19g carbohydrates, and 14g fat. It is an excellent source of vitamin C (103% of the Daily Value), vitamin A (36% of the Daily Value), and protein (29% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 772mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp and scallops for this recipe?
Yes, frozen shrimp and scallops can be used. Make sure to thaw them completely before cooking to ensure even cooking. Pat them dry to remove excess moisture, which helps achieve a good sear.
What can I substitute for angel hair pasta?
If you don't have angel hair pasta, you can substitute with spaghetti, fettuccine, or even zucchini noodles for a lower-carb option. Just adjust the cooking time according to the pasta type used.
How can I make this dish more flavorful?
To enhance the flavor, consider adding minced garlic or shallots to the pesto mixture. Fresh herbs like basil or parsley can also elevate the dish. A squeeze of lemon juice just before serving will add brightness and freshness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).