Fettuccine with Garlic Shrimp & Basil Mint Pesto
Yield
servingsPrep
30 minCook
40 minReady
70 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | l |
basil
fresh, packed |
*
|
| 355 | ml |
mint leaves
packed fresh |
*
|
| 177 | ml |
walnuts
chopped, toasted |
|
| 9E+1 | ml |
Parmesan cheese
freshly grated |
|
| 45 | ml |
garlic
minced |
|
| 1 | cup plus 2 tbs |
olive oil
|
|
| 1.5 | lbs |
pasta, spinach fettuccine
|
*
|
| 1.5 | 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.
