*  Exported from  MasterCook Mac  *

            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.  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.

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Per serving: 25 Calories; 2g Fat (72% calories from fat); 1g Protein;
1g Carbohydrate; 0mg Cholesterol; 0mg Sodium