Fettuccine With Garlic Shrimp And Basil-Mint Pesto

• 4 1/2 cups (packed) fresh basil leaves
• 1 1/2 cups (packed) fresh mint leaves
• 3/4 cups walnuts, toasted
• 6 tablespoons freshly grated Parmesan cheese
• 3 tablespoons minced garlic
• 1 cup plus 2 tablespoons olive oil
• 1 1/2 pounds spinach fettucine
• 1 1/2 pounds uncooked large shrimp, peeled, deveined
• Fresh basil sprigs

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

fresh basil, mint, walnuts, parmesan cheese, garlic, olive oil, fettucine, shrimp, fresh basil sprigs

Taken from www.epicurious.com/recipes/member/views/fettuccine-with-garlic-shrimp-and-basil-mint-pesto-1225436 (may not work)