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Fettuccine with Garlic Shrimp and Basil

List of Ingredients





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


Recipe



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 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 tbs oil in large skillet over medium-high heat. Add
shrimp 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.

Serving Size : 6