1 (16-ounce) package fettuccine
1/2 pound unpeeled medium-size shrimp
2 tablespoons olive oil
5 1/2 tablespoons Herb-Pesto Butter, divided
1/2 pound large sea scallops
6 green onions, cut into 2-inch strips
1 cup freshly grated Parmesan cheese, divided
Prepare pasta according to package directions; drain and set aside. Keep warm.
Peel shrimp, and devein, if desired.
Heat olive oil and 2 tablespoons Herb-Pesto Butter in a large skillet over medium-high heat. Add shrimp, scallops, and green onions; cook, stirring often, 3 to 5 minutes or just until shrimp turn pink. Stir in 2 more tablespoons Herb-Pesto Butter. Remove seafood mixture from skillet, and keep warm.
Melt remaining 1 1/2 tablespoons Herb-Pesto Butter in skillet; remove from heat. Add warm pasta and 1/2 cup Parmesan cheese, tossing to coat. Divide pasta mixture evenly between 4 pasta bowls; top evenly with seafood mixture and remaining 1/2 cup cheese. Serve immediately.
Herb-Pesto Butter
1 1/2 cups fresh basil leaves
1/2 cup chopped fresh parsley
1/4 cup pine nuts
3 tablespoons Marsala or white wine
2 tablespoons chopped fresh oregano leaves
8 garlic cloves, chopped
1 cup butter, softened
1 to 2 tablespoons olive oil
Process first 6 ingredients in a food processor until smooth, stopping to scrape down sides. Add butter and 1 tablespoon olive oil and process until combined; add remaining 1 tablespoon oil, if necessary, to achieve desired consistency.
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