Turf 'n' Surf with Pesto Sauce Pasta |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Three ingredients are all you need to whip up this speedy dessert from Vicki Vermillion of Carrollton, Texas. You can vary the recipe by using other fruit flavors. Ingredients:
4 ounces uncooked fettuccine |
1 beef tenderloin steak (6 ounces) |
2 tablespoons olive oil, divided |
12 uncooked medium shrimp, peeled and deveined |
3 garlic cloves, minced |
1 tablespoon lemon juice |
1 teaspoon grated lemon peel |
3/4 cup packed fresh parsley sprigs |
3/4 cup packed fresh basil leaves |
3 green onions, cut into 3-inch pieces |
3 tablespoons chicken broth |
2 teaspoons grated parmesan cheese |
Directions:
1. Cook fettuccine according to package directions. Meanwhile, in a small skillet over medium-high heat, cook steak in 1 tablespoon oil for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes before slicing.
2. In the same skillet over medium heat, cook shrimp for 1 minute on each side. Stir in the garlic, lemon juice and peel; cook 2-3 minutes longer or until shrimp turn pink.
3. In a food processor, combine the parsley, basil, green onions, broth and remaining oil. Cover and process until blended. Drain fettuccine; toss with pesto sauce. Divide between two plates. Serve with beef and shrimp. Sprinkle with Parmesan cheese. Yield: 2 servings.
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