Fettucine with garlic shrimp and basil-mint pesto

1 Servings

Ingredients

Quantity Ingredient
4½ cup Packed fresh basil leaves
1½ cup Packed fresh mint leaves
¾ cup Chopped walnuts; toasted
6 tablespoons Freshly grated Parmesan cheese
3 tablespoons Minced garlic
1 cup Olive oil plus
2 tablespoons Olive oil
1½ pounds Spinach fettucine
1½ pounds Uncooked large shrimp; peeled, deveined
Salt and freshly ground pepper to taste

Directions

Cost: $$ - Preparation Time: 25 minutes Difficulty Level: 3 - Servings: 6 Source: Jeffrey Gramm, Fl

1. Finely grind the basil, mint, nuts, Parmesan cheese and 1-½ tbsp of the garlic in a food processor. Gradually add 1 cup of olive oil and process until it is well blended. Transfer to small bowl; season with salt and pepper.

2. Cook the fettucine in large pot of boiling salted water until al-dente, stirring occasionally.

3. Meanwhile, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add shrimp and 1-½ tbsp garlic. Saute until the shrimp are cooked through; remove from heat.

4. Drain the fettucine and return to the same pot. Add basil-mint pesto mixture and toss to coat. Transfer to a large serving bowl. Arrange the shrimp over the pasta and serve hot. Posted to The Gourmet Connection Recipe Page Newsletter by Recipe Page Newsletter <newsletter@...> on Aug 24, 1997

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