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Fettuccine with Garlic Shrimp and Basil Mint Pesto

 

36

Yield

servings

Prep

30

min

Cook

40

min

Ready

70

min

Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

Ingredients

4 ½ cups basil
fresh, packed
*
1 ½ cups mint leaves
packed fresh
*
¾ cup walnuts
chopped, toasted
6 tablespoon Parmesan cheese
freshly grated
3 tablespoon garlic
minced
1 cup plus 2 tbs olive oil
1 ½ lbs pasta, spinach fettuccine
*
1 ½ lbs shrimp
uncooked large and deveined
*

Directions

Finely grind basil, mint nuts, Parmesan and 1½ tablespoon garlic in processor. Gradually add 1 cup 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 tablespoon oil in large skillet over medium-high heat.

Add shrimp and 1½ tablespoon 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 66295% of calories from fat
 % Daily Value *
Total Fat 70g 108%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 118mg 5%
Total Carbohydrate 1g 1%
Dietary Fiber 2g 8%
Sugars g
Protein 18g
Vitamin A 4% Vitamin C 4%
Calcium 11% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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