Seafood Pesto Shells

Name: Seafood Pesto Shells
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 pkg (375 g) Catelli® Classic Small Shells; 16 (4 l) cups cold water; 2 (30 ml) tbsp Olive oil; 1/2 (115 g) cup thinly sliced Vidalia onion; 1/2 (115 g) cup chopped raw shrimps; 1/2 (115 g) cup sliced cleaned scallops; 1/2 (115 g) cup diced local salmon; 1 (230 g) cup diced Roma tomatoes; 3 (45 ml) tbsp thinly sliced sundried tomatoes; 6 (90 ml) tbsp nut-free basil pesto; 1 (230 g) cup blanched broccoli florets; sea salt and ground black pepper to taste; Garnish: grated Grana Padano

This vibrant seafood pasta is packed with rich, savoury flavour and tossed in a bright pesto sauce with hints of sweetness and freshness throughout. A perfect balance of comfort and elegance in every bite.

Healthy Soup/Mini shapes

Key visual of a Catelli recipe, featuring a freshly prepared dish styled for serving and enjoyment.

Prep time

20 minutes

Cook time

20 minutes

Servings

4 servings

Catelli pasta product featuring a pasta shape suitable for a variety of pasta dishes.

Catelli Classic Small Shells

Ingredients

4 servings

1 pkg (375 g) Catelli^® Classic Small Shells

16 (4 l)cold water

2 (30 ml)Olive oil

1/2 (115 g)thinly sliced Vidalia onion

1/2 (115 g)chopped raw shrimps

1/2 (115 g)sliced cleaned scallops

1/2 (115 g)diced local salmon

1 (230 g)diced Roma tomatoes

3 (45 ml)thinly sliced sundried tomatoes

6 (90 ml)nut-free basil pesto

1 (230 g)blanched broccoli florets

sea salt and ground black pepper to taste

Garnish:grated Grana Padano

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

In a large pot, add 4 litres of cold water with sea salt to taste. Set your heat to high. Once boiling, add 1 package (375 g) of Catelli^® Small Shells. Stir frequently and cook according to package instructions. When cooked, strain and set aside.

Step 2

Over medium heat in your favourite skillet or saucepan, heat 2 tablespoons of olive oil and season with sea salt. Add the thinly sliced Vidalia onion, stirring frequently until caramelized or well browned. Remove the onion and reserve, leaving the oil in the pan.

Step 3

Depending on how big you cut your seafood, start adding the largest pieces into your pan, taking care not to overcrowd the pan. You’re looking for a nice brown finish on your seafood.

Step 4

Add the diced Roma tomatoes and the thinly sliced sundried tomatoes, mixing thoroughly. This will start to develop a bit of sauce.

Step 5

Once the Roma tomatoes are cooked down, add the nut-free basil pesto, the caramelized onions and broccoli florets. Stir through and remove from heat.

Step 6

Add your perfectly cooked and drained pasta to the pan, stir through and plate, topped with some grated Grana Padano.