Fettuccine with Garlic Shrimp and Basil Mint Pesto
|1||cup plus 2 tbs||
pasta, spinach fettuccine
uncooked large and deveined
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.
Return to same pot. Add pesto and toss to coat.
Transfer to large bowl.
Arrange shrimp over pasta and serve.