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Fettuccine with Garlic Shrimp & Basil Mint Pesto

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Submitted by nehpets

YIELD

servings

PREP

30 min

COOK

40 min

READY

70 min

Ingredients

4 ½ 1.1
CUPS L BASIL
fresh, packed *
1 ½ 355
CUPS ML MINT LEAVES
packed fresh *
¾ 177
CUP ML WALNUTS
chopped, toasted
6 9E+1
TABLESPOON ML PARMESAN CHEESE
freshly grated
3 45
TABLESPOON ML GARLIC
minced
1 1
CUP PLUS 2 TBS CUP PLUS 2 TBS OLIVE OIL
1 ½ 1.5
1 ½ 1.5
LBS 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 Arrow up button

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Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 662 95% 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?
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

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