Spicy Sun-Dried Tomato Pesto with Shrimp and Scallops
Chef Robert BooneStephensAn American CaféAlbuquerque, New Mexico
½ cup sun-dried tomatoes, chopped coarsley
2 chipotle chili peppers
3 cloves garlic
2 tablespoons chopped fresh basil
¼ cup pine nuts
6 tablespoons olive oil
12 large shrimp, peeled and deveined
12 sea scallops
½ pound fresh mushrooms, sliced
1 yellow bell pepper, seeded and julienned
½ cup heavy cream
1¼ pounds fettuccine
1 bunch scallions, sliced on the diagonal
½ cup freshly grated Parmesan cheese
In a food processor, combine the sun-dried tomatoes, chipotle pepper, garlic, basil, pine nuts, and 4 tablespoons of the olive oil. Process until smooth to make a pesto; set aside.
In a sauté pan, heat the remaining 2 tablespoons olive oil over medium heat. Add the shrimp, scallops, mushrooms, and bell pepper. Cook until the shrimp are bright pink and the scallops begin to split apart, about 5 minutes. Add the pesto and cream and bring just to a boil. Reduce the heat and simmer for 1 to 2 minutes.
Meanwhile, in a large pot, bring at least 4 quarts of water to a rolling boil. Add 1 tablespoon salt. Add the pasta, stir to separate, and cook until al dente.
Drain the pasta and divide among 4 individual plates. Spoon the seafood-pesto mixture over the pasta and top with the scallions and Parmesan cheese.