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Member recipe

Mushroom Seafood Pasta

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Serves 6

Musgroom Seafood Pasta in Basil Creme Sauce

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  • 3 tablespoons vegetable oil
  • 1/2 lb mushroom, sliced
  • 1/2 cup chopped red bell pepper
  • 3/4 lb scallops
  • 3/4 lb medium shrimp, peeled and deveined
  • 12 ounces fresh fettuccine pasta
  • 1/4 teaspoon salt (or to taste)
  • Fresh ground black pepper
  • For Basil Pesto (or buy bottled one from supermarket)
  • - 2 cups firmly packed fresh basil leaves, washed and dried
  • - 2 sprigs parsley
  • - 2 garlic cloves, minced
  • - 3 tablespoons pine nuts
  • - 1/4 cup freshly grated parmesan cheese
  • - 1/4 teaspoon salt (or to taste)
  • - Fresh ground black pepper
  • - 3 tablespoons olive oil


    1. Making the pesto (option if used readymade one) - In a food processor or blender add all the pesto ingredients except the oil; process until minced. - With the motor running, slowly pour oil through the tube and blend. - Scrape down sides of bowl with spatula; transfer pesto to a bowl, cover, and refrigerate until ready to use; bring to room temperature before mixing with pasta.
    2. In a skillet over medium heat, warm 2 tablespoons oil; add in mushrooms and red pepper; stir/saute until soft, about 5 minutes. Remove to a plate and set aside.
    3. Add remaining oil to skillet; stir/saute scallops for 2 minutes; add in shrimp; stir/saute until scallops are opaque and shrimp are pink, about 2 minutes.
    4. Meanwhile, in a large pot of boiling water, cook pasta until al dente; drain and return to pan.
    5. Add mushrooms, red peppers, seafood, salt, pepper, and basil pesto; toss gently.
    6. Serve immediately on warm plates.

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