Fettucine with Garlic Shrimp and Basil-Mint Pesto

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1 1/2 lb shrimp; Uncooked large
1 1/2 lb Spinach fettucine
3/4 c walnuts; Chopped, toasted
2 tb olive oil
1 1/2 c fresh mint leaves; Packed
4 1/2 c fresh basil leaves; Packed
3 tb Garlic; minced
6 tb Grated Parmesan; fresh
1 c Olive oil; plus

Original recipe makes 1



Cost: $$ - Preparation Time: 25 minutes Difficulty Level: 3 - Servings: 6 Source: Jeffrey Gramm, Fl 1. Finely grind the basil, mint, nuts, Parmesan cheese and 1-1/2 tbsp of the garlic in a food processor. Gradually add 1 cup of olive oil and process until it is well blended. Transfer to small bowl; season with salt and pepper. 2. Cook the fettucine in large pot of boiling salted water until al-dente, stirring occasionally. 3. Meanwhile, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add shrimp and 1-1/2 tbsp garlic. Saute until the shrimp are cooked through; remove from heat. 4. Drain the fettucine and return to the same pot. Add basil-mint pesto mixture and toss to coat. Transfer to a large serving bowl. Arrange the shrimp over the pasta and serve hot. Posted to The Gourmet Connection Recipe Page Newsletter by Recipe Page Newsletter on Aug 24, 1997

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Calories Per Serving: 4248 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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