Best Fettuccine With Garlic Shrimp And Basil Mint Pesto Recipes

JUMBO SHRIMP WITH BASIL AND MINT PESTO

Jumbo Shrimp with Basil and Mint Pesto image

Provided by Giada De Laurentiis

Time 26m

Yield 6 servings

Number Of Ingredients 9

Ingredients

3/4 cups lightly packed fresh mint leaves
1/2 cup lightly packed fresh basil leaves
1/4 cup pine nuts, toasted
1 garlic clove
1/4 cup olive oil
2 tablespoons freshly grated Parmesan
Salt and freshly ground black pepper
2 pounds uncooked jumbo shrimp, peeled and de-veined
2 tablespoons extra-virgin olive oil

Steps:

Blend the mint, basil, pine nuts, and garlic in a food processor until finely chopped. With the machine running, gradually add 1/4 cup of olive oil, processing until well blended. Transfer the pesto to a medium bowl. Stir in the Parmesan. Season, to taste, with salt and pepper.
Toss the shrimp with the extra-virgin olive oil in a large bowl to coat. Sprinkle with salt and pepper, and toss again.
Heat a heavy large skillet over high heat. Working in 2 batches, add the shrimp and saute until just cooked through, about 3 minutes. Toss the shrimp with enough pesto to coat.
Transfer the shrimp to a platter and serve.

PESTO SHRIMP PASTA

Pesto Shrimp Pasta image

A dash of red pepper puts zip in this lively main dish from Gloria Jones Grenga of Newnan, Georgia.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

8 ounces uncooked spaghetti
3 tablespoons olive oil, divided
1 cup loosely packed fresh basil leaves
1/4 cup lemon juice
2 garlic cloves, peeled
1/2 teaspoon salt
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3/4 pound uncooked medium shrimp, peeled and deveined
1/8 teaspoon crushed red pepper flakes

Steps:

Cook spaghetti according to package directions. Meanwhile, in a blender, combine 1 tablespoon oil, basil, lemon juice, garlic and salt; cover and process until smooth. , In a large skillet, saute asparagus in remaining oil until crisp-tender. Add shrimp and pepper flakes. Cook and stir until shrimp turn pink. , Drain spaghetti; place in a large bowl. Add basil mixture; toss to coat. Add shrimp mixture and mix well.

Nutrition Facts : Calories 393 calories, Fat 12g fat (2g saturated fat), Cholesterol 103mg cholesterol, Sodium 406mg sodium, Carbohydrate 47g carbohydrate (3g sugars, Fiber 3g fiber), Protein 23g protein.

BASIL-MINT PESTO

Basil-Mint Pesto image

From Bon Appetit The Best of the Year issue January 1996. The original recipe served this pesto with fresh fettuccine and grilled shrimp. Go ahead and use it with whatever you wish: pasta, fish, chicken, etc. Feel free to play around with the basil/mint ratio.

Provided by COOKGIRl

Categories European

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 8

Ingredients

4 1/2 cups fresh basil leaves (packed)
1 1/2 cups fresh mint leaves (packed)
3/4 cup chopped walnuts, toasted (almonds, pine nuts or hazelnuts can be substituted)
6 tablespoons parmesan cheese, freshly grated
1 1/2 tablespoons garlic, minced
1 cup extra virgin olive oil
salt
pepper

Steps:

Chop the basil, mint and nuts coarsely. Add them along with the Parmesan cheese and garlic to a food processor.
Gradually add the olive oil through the feed tube and process until pesto is well-blended.
Transfer to bowl and season with salt and pepper to taste.
Cover tightly and chill. Bring to room temperature before using.
Yield is estimated.