Name: Fettucine with Garlic Shrimp and Basil-Mint Pesto
Ingredients: 4 1/2 c Packed fresh basil leaves; 1 1/2 c Packed fresh mint leaves; 3/4 c Chopped walnuts; toasted; 6 tb Freshly grated Parmesan cheese; 3 tb Minced garlic; 1 c Olive oil plus; 2 tb Olive oil; 1 1/2 lb Spinach fettucine; 1 1/2 lb Uncooked large shrimp; peeled, deveined; Salt and freshly ground pepper to taste

Music is hateful and intolerable to the devil. I truly believe, and do not mind saying, that there is no art like music, next to theology. It is the only art, next to theology, that can calm the agitations of the soul, which plainly shows that the devil, the source of anxiety and sadness, flees from the sound of music as he does from religious worship. That is why the Scriptures are full of psalms and hymns, in which praise is given to God. That is why, when we gather round God’s throne in heaven, we shall sing His glory. Music is the perfect way to express our love and devotion to God. It is one of the most magnificent and delightful presents God has given us.

Martin Luther

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy			1	Servings

INGREDIENTS

4 1/2	c	Packed fresh basil leaves
1 1/2	c	Packed fresh mint leaves
3/4	c	Chopped walnuts; toasted
6	tb	Freshly grated Parmesan cheese
3	tb	Minced garlic
1	c	Olive oil plus
2	tb	Olive oil
1 1/2	lb	Spinach fettucine
1 1/2	lb	Uncooked large shrimp; peeled, deveined
		Salt and freshly ground pepper to taste

INSTRUCTIONS

Cost: $$ - Preparation Time: 25 minutes Difficulty Level: 3 - Servings: 6
Source: Jeffrey Gramm, Fl
1. Finely grind the basil, mint, nuts, Parmesan cheese and 1-1/2 tbsp of
the garlic in a food processor. Gradually add 1 cup of olive oil and
process until it is well blended. Transfer to small bowl; season with salt
and pepper.
2. Cook the fettucine in large pot of boiling salted water until al-dente,
stirring occasionally.
3. Meanwhile, heat 2 tbsp olive oil in a large skillet over medium-high
heat. Add shrimp and 1-1/2 tbsp garlic. Saute until the shrimp are cooked
through; remove from heat.
4. Drain the fettucine and return to the same pot. Add basil-mint pesto
mixture and toss to coat. Transfer to a large serving bowl. Arrange the
shrimp over the pasta and serve hot. Posted to The Gourmet Connection
Recipe Page Newsletter  by Recipe Page Newsletter
<newsletter@gourmetconnection.com> on Aug 24, 1997

A Message from our Provider:

“Awesome: you don’t know the meaning of the word until you meet Jesus”