Fettuccine with Garlic Shrimp and Basil Mint Pesto

70 minutes Prep: 30 minutes Cook: 40 minutes

662 calories per serving view nutrition facts

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Ingredients

4 1/2	cups	basil	fresh, packed
1 1/2	cups	mint leaves	packed fresh
3/4	cup	walnuts	chopped, toasted
6	tablespoon	parmesan, parmigiano-reggiano cheese, grated	freshly grated
3	tablespoon	garlic	minced
1	cup plus 2 tbs	olive oil
1 1/2	lbs	pasta, spinach fettucine
1 1/2	lbs	shrimp	uncooked large and deveined

Directions

Finely grind basil, mint nuts, Parmesan and 1 1/2 tbs garlic in processor. Gradually add 1 c oil and process until pesto is well blended.

Transfer to bowl.

Season with salt and pepper. (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 1/2 tbs garlic; sauté 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.

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Nutrition Facts

Serving Size 89g

Amount per Serving

Calories 662 95% of calories from fat

	% Daily Value*
Total Fat 70.0g	108%
Saturated Fat 10.0g	48%
Trans Fat 0.0g
Cholesterol 7mg	2%
Sodium 118mg	5%
Total Carbohydrate 4.0g	1%
Dietary Fiber 2.0g	8%
Sugars 0.0g
Protein 9.0g	18%

Vitamin A	4%		Vitamin C	4%
Calcium	11%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Patti's Jambalaya

I cut back a little on the Cayenne (others may want to double up). I also added 2 large garlic cloves, chopped fine. I used medium-sized frozen shrimp (yeah, I know, lol) but took the tails off and cut them in half for more bites to the spoonful! WOW!! 5 stars!