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Seafood Pesto Pasta

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 by 23 people
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Makes: 6  servings Prep 10 mins Cook 7 mins Slow Cook 2 hrs  on HIGH or 4 hours on LOW
Seafood Pesto Pasta
Nutrition Facts

Servings Per Recipe 6

  • Amount Per Serving
  • cal.(kcal)352
  • Fat, total(g)8
  • chol.(mg)116
  • sat. fat(g)2
  • carb.(g)36
  • fiber(g)4
  • pro.(g)33
  • sodium(mg)384

Percent Daily Values are based on a 2,000 calorie diet

  • 3 cups  frozen chopped broccoli
  • 1 pound  frozen bay scallops
  • 3/4 pound  frozen raw, peeled medium-size shrimp
  • 2/3 cup  low-sodium chicken broth
  • 1/2 cup  white wine
  • 3 sprigs parsley
  • 1 thick slice onion
  • 1 thick slice lemon
  • 1/2 pound  angel hair pasta
  • 7 tablespoons  reduced-fat basil pesto (such as Buitoni)


1. Coat slow cooker bowl with nonstick cooking spray. Arrange broccoli on bottom of bowl, then top with frozen scallops and shrimp. Pour broth and wine over top, then add parsley, onion and lemon. Cover and cook on HIGH for 2 hours or LOW for 4 hours. Drain and discard parsley, onion and lemon.

2. Meanwhile, cook pasta according to package, 7 minutes; reserve 1/2 cup water. Drain pasta; place in large serving bowl.

3. Add seafood and pesto to pasta; toss well to combine, adding pasta water by the tablespoonful, if needed.

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