Shrimp fettuccine with broccoli and parsley-pecan pesto

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Great for Entertaining

Shrimp fettuccine with broccoli and parsley-pecan pesto

Soy-Free, Dairy-Free

2 Servings, 770 Calories/Serving

25–40 Minutes

This impressive shrimp fettuccine stars our house-made parsley-pecan pesto, which lends a heaping dose of healthy fat as well as rich flavor.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 7 ounces fresh fettuccine
  • 10 ounces baby broccoli (see Market Watch note)
  • 1 or 2 cloves peeled fresh garlic
  • 5 or 6 sprigs fresh basil or other leafy herb such as parsley
  • Shellfish options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 10 ounces wild sea scallops
  • 1 teaspoon red chile flakes (optional)
  • Sun Basket parsley-pecan pesto (EVOO - pecans - fresh parsley - fresh garlic - kosher salt - black pepper)

Chef's Tip

Market Watch
Because spring weather can harm organic brassica crops, in place of the baby broccoli, you may receive organic broccoli crowns, asparagus, or green beans in your bag. They are all equally fantastic cooked exactly the same way. Follow these prep steps, then proceed with the recipe as written.
For broccoli crowns, cut into 1-inch florets; trim any coarse stems.
For asparagus, snap off the woody ends and cut into 2-inch lengths.
For green beans, trim the stem ends and cut into 2-inch lengths.

Nutrition per serving

Calories: 770, Protein: 41g (82% DV), Fiber: 5g (20% DV), Total Fat: 36g (55% DV), Monounsaturated Fat: 25g, Polyunsaturated Fat: 6g, Saturated Fat: 4.5g (23% DV), Cholesterol: 270mg (90% DV), Sodium: 530mg (22% DV), Carbohydrates: 66g (22% DV), Total Sugars: 3g, Added Sugars: 0g (0% DV).
Contains: Eggs, Crustacean Shellfish, Tree Nuts, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the fettuccine

Bring a medium sauce pot of generously salted water to a boil. Add the fettuccine a few noodles at a time and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the fettuccine, reserving ¼ cup [½ cup] pasta cooking water. Return the fettuccine to the pot; drizzle with 1 teaspoon [2 tsp] oil and toss to keep the noodles from sticking.
While the water heats and the fettuccine cooks, prepare the vegetables.


Prep the vegetables

  • Trim the root ends from the baby broccoli; cut the broccoli into 2-inch lengths.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Strip the basil leaves from the stems; coarsely chop the leaves.


Cook the shellfish

For the shrimp or jumbo shrimp:
  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Working in batches if needed, add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate. Add more oil between batches if needed. Wipe out the pan.

For the scallops:
  • Pat the scallops dry with a paper towel; season lightly with salt.
In a large frying pan over high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate. Add more oil between batches if needed. Wipe out the pan.


Make the sauce; finish the pasta

In the same pan used for the shellfish, warm 1 teaspoon [2 tsp] oil over medium-high heat until hot but not smoking. Add the broccoli, season with salt and pepper, and cook, stirring occasionally, until just tender, 3 to 5 minutes. Stir in the garlic and as many chile flakes as you like and cook until fragrant, about 1 minute. Stir in ¼ cup [½ cup] white wine or water and cook until thickened slightly, 1 to 2 minutes.
Stir in the fettuccine and reserved pasta cooking water and cook until the pasta is warmed through and the sauce thickens, 1 to 2 minutes. Remove from the heat. Stir in the parsley-pecan pesto, basil, and 1 tablespoon [2 TBL] butter, if using; season to taste with salt and pepper.


Transfer the fettuccine to individual bowls, top with the shellfish, and serve.

Kids Can!

  • Set a timer for the pasta.
  • Press the garlic (if you have a press).
  • Strip the basil leaves.