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)

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.

Instructions

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

Wash produce before use

1

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.

2

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.

3

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.

4

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.

Serve

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.