Gemelli with Shrimp, Tomatoes and Walnut-Parsley Sauce

• 4 cups fresh Italian parsley leaves (about 1 large bunch)
• 1 cup walnuts (about 3 1/2 ounces), toasted
• 6 teaspoons chopped garlic
• 1 1/2 teaspoons grated lemon peel
• 1/2 cup extra-virgin olive oil
• 1 pound gemelli or fusilli
• 2 tablespoons butter
• 1 1/4 pounds medium shrimp, peeled, deveined
• 1/4 cup fresh lemon juice
• 1 1-pint basket cherry tomatoes, stemmed, halved

1. Blend parsley, 3/4 cup walnuts, 5 teaspoons garlic and lemon peel in processor until nuts are finely chopped.
2. With machine running, gradually add oil and blend until coarse paste forms.
3. Season sauce to taste with salt and pepper.Cook pasta in pot of boiling salted water until just tender but still firm to bite.
4. Meanwhile, melt butter in heavy medium skillet over medium heat.
5. Add remaining 1 teaspoon garlic; saute 30 seconds.
6. Add shrimp; saute 2 minutes.
7. Add lemon juice and simmer until shrimp are just opaque in center, about 2 minutes.Drain pasta well; return to same pot.
8. Add parsley sauce; toss until coated.
9. Mix in shrimp and tomatoes.
10. Season with salt and pepper; top with 1/4 cup walnuts.

fresh italian parsley, walnuts, garlic, extravirgin olive oil, gemelli, butter, shrimp, lemon juice, tomatoes

Taken from www.epicurious.com/recipes/food/views/gemelli-with-shrimp-tomatoes-and-walnut-parsley-sauce-5439 (may not work)