Recipe of Any-night-of-the-week Brad's surf and turf pesto fettuccine

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The ingredients needed to make Brad's surf and turf pesto fettuccine:

1. Take 1 box fettuccine noodles
2. Make ready 1 jar pesto sauce
3. Take 1 lb mild Italian sausage. I got links, but bulk is fine
4. Get 1/2 lg red onion, chopped
5. Make ready 6 cloves garlic, minced, divided
6. Get 1 yellow crooked neck squash, 1/2 inch slices
7. Prepare 1 zucchini, 1/2 inch slices
8. Take 2 tbs olive oil
9. Take 1 lb raw shrimp, shelled
10. Get 1/2 cup sherry, or white wine
11. Prepare 8 cooked lobster claws

All Reviews for Chicken Pesto with Fettuccine and Spinach. I had the idea to make a surf-and-turf version when my beloved and I were watching TV a few nights ago and he saw a commercial for a restaurant chain that featured a pasta with steak and shrimp. Our easy recipe for surf and turf is focused on timing and ensures that both the filet mignon and lobster tail are cooked to perfection. She whips up angel hair pasta with chicken avocado pesto and grilled baby aubergine.

Instructions to make Brad's surf and turf pesto fettuccine:

1. Add sausage and onion to a frying pan. Fry on medium until sausage starts to brown. Cover and continue frying until sausage is done. Add half the garlic and fry two more minutes. Drain any grease and set aside
2. Boil pasta to al dente. Drain and rinse with cold water.
3. Meanwhile, add oil to another frying pan and heat. Add zucchini and squash. Fry for 3 minutes. Add shrimp and rest of garlic. Fry until the shrimp just start to turn pink. Add wine and lobster claws. Cover. Steam until lobster is heated through.
4. Add pasta back to the pot it was cooked in. Add pesto sauce and sausage mix. Stir well and heat on low until heated through, stir often.
5. Plate pasta. Add seafood and zucchini mix on top. Spoon some of the broth over the top and serve immediately. Enjoy.

Our easy recipe for surf and turf is focused on timing and ensures that both the filet mignon and lobster tail are cooked to perfection. She whips up angel hair pasta with chicken avocado pesto and grilled baby aubergine. Fettuccine, which in Italian means "little ribbons," tastes great with many sauces. Pesto is perfect for coating the wide, flat noodles, as are tomato-based sauces. One of the noodle's best assets is, indeed, its wide surface area, which holds onto sauce like a charm.

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