with Garlic Shrimp and Basil Mint Pesto|
Fettuccine with Garlic Shrimp and Basil Mint Pesto
4 1/2 c Packed fresh basil leaves
1 1/2 c Packed fresh mint leaves
3/4 c Chopped walnuts -- toasted
6 tb Freshly grated Parmesan
3 tb Minced garlic
1 c Plus 2 tbs olive oil
1 1/2 lb Spinach fettucine
1 1/2 lb Uncooked large shrimp --
Peeled and deveined
Finely grind basil, mint nuts, Parmesan and 1 1/2 tbs garlic in processor.
Gradually add 1 c oil and process until pesto is well blended. Transfer to
bowl. Season with salt andpepper. (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 tbs oil in large skillet over medium-high heat. Add
shrimp and 1 1/2 tbs garlic; saute until shrimp are cooked through, about
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.
Posted to EAT-L Digest - 17 Jun
Date: Tue, 18 Jun 1996 08:24:26 -0400
From: Betsy Burtis