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Name: Fettuccine with Garlic Shrimp and Basil Mint Pesto
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 4 1/2 c Packed fresh basil leaves; Cheese; 1 c Plus 2 tbs olive oil; 3 tb Garlic minced; 1 1/2 lb Spinach fettucine; Peeled and deveined; 3/4 c Chopped walnuts -- toasted; 1 1/2 lb Uncooked large shrimp --; 1 1/2 c Packed fresh mint leaves; 6 tb Grated Parmesan fresh

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INGREDIENTS

4 1/2 c Packed fresh basil leaves
Cheese
1 c Plus 2 tbs olive oil
3 tb Garlic ; minced
1 1/2 lb Spinach fettucine
Peeled and deveined
3/4 c Chopped walnuts -- toasted
1 1/2 lb Uncooked large shrimp --
1 1/2 c Packed fresh mint leaves
6 tb Grated Parmesan ; fresh

Servings

INSTRUCTIONS

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 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. Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 08:24:26 -0400 From: Betsy Burtis

NOTES

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Fettuccine with Garlic Shrimp and Basil Mint Pesto

4 1/2 c Packed fresh basil leaves
 Cheese
1 c Plus 2 tbs olive oil
3 tb Garlic minced
1 1/2 lb Spinach fettucine
 Peeled and deveined
3/4 c Chopped walnuts -- toasted
1 1/2 lb Uncooked large shrimp --
1 1/2 c Packed fresh mint leaves
6 tb Grated Parmesan fresh

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 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.    Posted to EAT-L Digest - 17 Jun    Date:    Tue, 18 Jun 1996 08:24:26 -0400    From:    Betsy Burtis <BuddoB@AOL.COM>

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Nutrition

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Serving Size: 1 Serving (251g)
Recipe Makes: 6 Servings

Calories: 359
Calories from Fat: 38 (11%)

Amt Per Serving		% DV

	Total Fat 4.3g	6 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0.7g
Cholesterol 87.3mg		27 %
Sodium 127mg		4 %
Potassium 371.4mg		10 %
Total Carbohydrate 64.1g		19 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 63.8g
Protein 15.7g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 359

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