Fettuccine With Garlic Shrimp And Basil-Mint Pesto

1. 1

   Finely grind 4 1/2 cups basil, mint, nuts, Parmesan and 1 1/2 tablespoons garlic in processor. Gradually add 1 cup oil and process until pest is well blended. Transfer to bowl. Season with salt & pepper. (Can be made 3 days ahead. Press plastic wrap onto surface; chill. Bring to room temp before using.)

2. 2

   Cook fettucine in large pot of boiling salted water until al dente.

3. 3

   Meanwhile, heat 2 tablespoons oil in large skillet over medium-high heat. Add shrimp and 1 1/2 tablespoons garlic; saute until shrimp are cooked through, about 4 minutes. Remove from heat.

4. 4

   Drain pasta. Return to same pot. Add pesto and toss to coat. Transfer to large bowl. Arrange shrimp over pasta. Garnish with basil sprigs and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.