Fettuccine with garlic shrimp and basil mint pesto

 
             Fettuccine with Garlic Shrimp and Basil Mint Pesto
 
 Recipe By     : 
 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Seafood                          Pasta
                 Shrimp
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4 1/2  c                 packed fresh basil leaves
    1 1/2  c             packed fresh mint leaves
      3/4  c             chopped walnuts -- toasted
    6      tbs           freshly grated Parmesan cheese
    3      tbs           minced garlic
    1      c             plus 2 tbs olive oil
    1 1/2  lbs           spinach fettucine
    1 1/2  lbs           uncooked large shrimp -- peeled and deveined
 
 Finely grind basil, mint nuts, Parmesan and 1 1/2 tbs garlic in processor
 =2E  Gradually add 1 c oil and process until pesto is well blended.  Tran
 sfer 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 sti
 ll firm to bite, stirring occasionally.
 
 Meanwhile, heat 2 tbs oil in large skillet over medium-high heat.  Add sh
 rimp and 1 1/2 tbs garlic; saute 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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 Per serving: 25 Calories; 2g Fat (72% calories from fat); 1g Protein; 1g 
 Carbohydrate; 0mg Cholesterol; 0mg Sodium