Turf N Surf With Pesto Sauce Pasta Food

TURF 'N' SURF WITH PESTO SAUCE PASTA

Turf 'n' Surf with Pesto Sauce Pasta image

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.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 12

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 zest
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

Steps:

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 thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes before slicing. , In the same skillet over medium heat, cook shrimp for 1 minute on each side. Stir in the garlic, lemon juice and zest; cook 2-3 minutes longer or until shrimp turn pink. , 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.

Nutrition Facts : Calories 543 calories, Fat 22g fat (5g saturated fat), Cholesterol 177mg cholesterol, Sodium 296mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 4g fiber), Protein 41g protein.

CAJUN SURF AND TURF PASTA

Cajun Surf and Turf Pasta image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 19

Ingredients

1 pound fettuccine
1 pound rib eye steak, cut into bite-size pieces
1/2 pound large shrimp, peeled and deveined
3 teaspoons Cajun seasoning
Kosher salt and freshly ground black pepper
2 tablespoons salted butter
2 tablespoons olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small red onion, sliced
1 cup halved cherry tomatoes
3 cloves garlic, minced
2 cups chicken stock
1/2 cup white wine
1 cup heavy cream
3 to 4 dashes Worcestershire sauce
Cayenne or hot sauce, to taste
2 scallions, sliced
2 tablespoons chopped fresh parsley

Steps:

Cook the fettucine according to the package instructions, then drain and set aside.
Sprinkle the steak and shrimp with 1 teaspoon each of the Cajun seasoning, along with a pinch of salt and pepper. Toss to coat.
Heat the butter and olive oil in a large cast-iron skillet over medium-high heat. When the butter has melted and the oil is hot, add the steak and shrimp and cook until the steak has browned on all sides and the shrimp are opaque and almost cooked through, about 3 minutes. Remove the steak and shrimp to a plate with a slotted spoon.
Add the bell peppers and onion to the same skillet, then sprinkle over the remaining teaspoon Cajun seasoning. Cook until the veggies begin to blacken, 1 to 2 minutes. Add the tomatoes and garlic, then stir gently for an additional 30 seconds. Add the chicken stock and wine, stirring to release all the flavors from the bottom of the skillet. Allow to cook for a couple minutes, then reduce the heat slightly. Add the cream, Worcestershire sauce and hot sauce, then continue to cook until the sauce has started to thicken. Taste and adjust the seasonings as needed.
Add the steak and shrimp back to the skillet along with any juices left on the plate, then stir. Add the fettuccine and toss to combine.
Garnish the skillet with the scallions and parsley, then serve and enjoy.

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