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Quick and Easy Dinner ~ Pasta, Pesto and Seafood Recipe with Shrimp and Scallops

Updated on February 27, 2016

Shrimp, scallops and fettuccini with pesto sauce

Shrimp, scallops and fettuccini with pesto sauce
Shrimp, scallops and fettuccini with pesto sauce | Source

What's for dinner tonight?

If looking for something simple to do that takes little time and yet offers good taste as well as nutrition, look no further. This shrimp, scallop and fettuccine meal with pesto is about as easy as it gets!

I purposely have not put exact measurements as this recipe can so easily be adapted to a single serving, two or more servings. Just adjust the amounts of ingredients accordingly to suit your needs.

Instead of using shrimp and scallops, other types of seafood could be utilized. A fillet of fish would be a great substitute as an example, and be equally good with this recipe.

So use your own judgement and taste preferences when considering this pasta and seafood recipe.


  • Shrimp, Peeled and deveined
  • Scallops
  • Fettuccini, Cooked following package directions
  • Pesto, Homemade or from a jar
  • Chives, (optional)

Cook Time

Prep time: 15 min
Cook time: 20 min
Ready in: 35 min
Yields: Serves 2 people but can easily be doubled or more

Cooking the shrimp & scallops

Lightly floured shrimp & scallops in a sauté pan with EVOO and 1 pat of butter.
Lightly floured shrimp & scallops in a sauté pan with EVOO and 1 pat of butter. | Source
Sautéing the shrimp & scallops on the second side.
Sautéing the shrimp & scallops on the second side. | Source


  1. Cook the fettuccini per package instructions. Drain in a colander when finished cooking.
  2. During the time the fettuccinie is cooking... Using a sauté pan put a tablespoon or two (depending upon the size of the pan) of extra virgin olive oil and a pat of butter in the bottom and begin to heat to a medium high.
  3. Dredge the shrimp and scallops in flour and pat off the extra between your hands. Place the seafood into the pan when the oil and butter is melted and beginning to sizzle. Sauté for two minutes before turning to the other side. Sauté another 1 1/2 minutes or until done adding salt and pepper to both sides of the seafood to taste. Hint...The shrimp turns pink when cooked. When nicely browned on both sides and cooked (this only takes a few minutes depending upon the size of your shrimp and scallops) take out of the pan and set aside covering with foil to keep warm.
  4. Combine the cooked fettuccini with a few tablespoons or more (just enough to nicely coat the noodles) of the pesto and toss together.
  5. Arrange the dressed fettuccini in the center of a warmed plate and space the cooked shrimp and scallops artistically around the perimeter of the plate with one in the center.
  6. Use fresh chives (if desired) to garnish the plate.
  7. Pair this with a fresh salad for a delicious complete meal.
  8. If you like wine, a nice chilled Sauvignon Blanc is a good accompaniment.

One serving size with 2 ounces cooked fettuccini and 3 scallops and 6 pieces of medium shrimp with pesto sauce...

Nutrition Facts
Serving size: per person
Calories 500
Calories from Fat108
% Daily Value *
Fat 12 g18%
Saturated fat 5 g25%
Carbohydrates 79 g26%
Sugar 2 g
Fiber 2 g8%
Protein 23 g46%
Cholesterol 140 mg47%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Homemade pesto recipe

2 cups packed fresh basil leaves

1/2 cup Parmesan Reggiano grated cheese

1/2 to 2/3 cup extra virgin olive oil

1/4 to1/3 cup pine nuts or walnuts

2 to 3 peeled garlic cloves

salt and pepper

Combine all of these ingredients in a food processor until smooth and blended. Makes approximately 1 cup of pesto.

Pesto from Scratch

Please rate this recipe! Thanks!

4.9 stars from 8 ratings of Seafood with Fettuccinie & Pesto Meal

30 Minute Meal

This type of meal should appeal to many people when they are in a hurry to prepare a nourishing meal without too much trouble.

Pesto sauce, when making a homemade version, is so easy to prepare ahead of time and freeze. Just put a little extra virgin olive oil over the pesto when freezing it, and it will retain its bright green coloration as well as flavor when thawed later on to be used in many different recipes. I also put a little plastic wrap over the top of the oil before refrigerating or freezing it.

It can also be altered like I did in this particular instance.

My basil plants in the garden were coming to an end and I did not have quite enough for the recipe, so I substituted some fresh spinach leaves instead of using all basil. The flavor is not quite as intense, but it is still delicious. Walnuts are also a good and less expensive substitute for the pine nuts. I think that I also threw in a bit of parsley into my homemade pesto combination.

Don't be afraid to make your own substitutions with this basic pesto recipe.

Have you ever made your own pesto?

See results

© 2012 Peggy Woods

Comments are welcomed.

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    • Peggy W profile image

      Peggy Woods 2 years ago from Houston, Texas

      Hi Gail,

      Your recent workshop certainly sounded like you enjoyed a great setting with a bonus of fresh seafood. Nice! I am sure you will enjoy this recipe. Thanks for the share.

    • Peggy W profile image

      Peggy Woods 2 years ago from Houston, Texas

      Hi vocalcoach,

      Nice to know that you will be making use of this recipe. We generally keep some frozen shrimp on hand, but will have to get some scallops again soon in order to enjoy this again. Thanks for the share.

    • Happyboomernurse profile image

      Gail Sobotkin 2 years ago from South Carolina

      Hi Peggy,

      I just returned from a weekend workshop in Cape May where I enjoyed combination seafood platters and salads with seafood in them so this quick and easy recipe looks like a great way to continue having delicious and nutritious seafood.

      I'm voting this hub up and sharing.

    • vocalcoach profile image

      Audrey Hunt 2 years ago from Nashville Tn.

      I do enjoy scallops but rarely have them. But with this delicious recipe I'll have them more often. Thanks for sharing and I'll do the same. Voted up +++.

    • Peggy W profile image

      Peggy Woods 2 years ago from Houston, Texas

      Hi Mary,

      This is a delicious meal and one that we will have to have again sometime soon. We had an easy meal last night...tortilla crusted tilapia which is baked (purchased from Costco) and served over a spinach salad last night. Hope you enjoy this meal tonight with your family! Thanks for the votes, share, etc. We are finally drying out here in Houston after those torrential rains! Hope all is well in your 'neck of the woods.' :)

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