Fettuccine with Garlic Shrimp and Basil Mint Pesto

4 1/2 cup fresh basil leaves (packed)
1 1/2 cup fresh mint leaves (packed) 3/4 cup chopped walnuts (toasted)
6 T freshly grated Parmesan cheese
3 T minced garlic
1 cup plus 2 T olive oil
1 1/2 lbs spinach fettuccine
1 1/2 lbs uncooked large shrimp (peeled and deveined)

Finely grind basil, mint, nuts, Parmesan and 1 1/2 T garlic in a food processor. Gradually add 1 cup oil and process until pesto is well blended. Transfer to bowl and 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 firm, stirring occasionally. Meanwhile, heat 2 T oil in large skillet over medium-high heat. Add shrimp and 1 1/2 T garlic; sauté 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.


*Recipe courtesy of RecipeSource.com




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