Ingredients
4 ounces uncooked fettuccine1 beef tenderloin steak (6 ounces)2 tablespoons olive oil, divided12 uncooked medium shrimp, peeled and deveined3 garlic cloves, minced1 tablespoon lemon juice1 teaspoon grated lemon zest3/4 cup packed fresh parsley sprigs3/4 cup packed fresh basil leaves3 green onions, cut into 3-inch pieces3 tablespoons chicken broth2 teaspoons grated Parmesan cheese
Preparation
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.
