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Categories:Viewed: 51 - Published at: 6 years ago
Ingredients
- 1 cup fresh basil leaves packed
- 1 tablespoon pine nuts
- 2 cloves garlic
- 6 tablespoons i can't believe it's not butter! made with olive oil spread
- 1 1/4 pounds uncooked medium shrimp, peeled and deveined
- 2 cups cherry tomatoes
- 8 ounces fettuccine, cooked and drained
- 1/3 cup grated Parmesan cheese
Method
- Process basil, pine nuts and garlic in food processor. While processing, slowly add 2 tablespoons melted I Can't Believe It's Not Butter!(R) made with Olive Oil Spread and process to make a smooth paste; set aside.
- Melt 2 tablespoons Mediterranean Blend in 12-inch nonstick skillet over medium-high heat and cook shrimp in batches, stirring occasionally, 3 minutes or until shrimp turn pink. Remove shrimp and keep warm.
- Melt remaining 2 tablespoons Mediterranean Blend in same skillet and cook tomatoes, stirring frequently, 4 minutes or until softened.
- Toss hot fettuccine with pesto mixture and cheese in large bowl until evenly coated. Add shrimp and tomatoes; toss to coat. Garnish, if desired, with additional grated Parmesan cheese.
