Fettuccine with garlic shrimp and basil mint pesto
6 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 | Plus 2 tbs olive oil |
| 1½ | pounds | Spinach fettucine |
| 1½ | pounds | Uncooked large shrimp -- |
| Peeled and deveined | ||
Directions
Finely grind basil, mint nuts, Parmesan and 1½ tbs garlic in processor.
Gradually add 1 c oil and process until pesto is well blended. Transfer to bowl. Season with salt andpepper. (Can be made 3 days ahead. Press plastic wrap onto surface, chill. Bring to room temperature before using.) Cook fettuccine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
Meanwhile, heat 2 tbs oil in large skillet over medium-high heat. Add shrimp and 1 ½ tbs garlic; saute until shrimp are cooked through, about 4 minutes. Remove from heat.
Drain pasta. Return to same pot. Add pesto and toss to coat. Transfer to large bowl. Arrange shrimp over pasta and serve.
Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 08:24:26 -0400 From: Betsy Burtis <BuddoB@...>