THEME: Pesto Shrimp with Pan Roasted Tomatoes

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Jamie R

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Nov 27, 2010, 4:45:15 PM11/27/10

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Pesto Shrimp with Pan Roasted Tomatoes

1 cup packed fresh basil leaves
1 Tbsp. Pine nuts
2 cloves garlic
6 Tbsp. I Can't Believe It's Not Butter!� Mediterranean Blend spread
1-1/4 lbs. Uncooked medium shrimp, peeled and deveined
2 cups cherry tomatoes
8 ounces Fettuccine, cooked and drained
1/3 cup grated Parmesan cheese

In food processor, process basil, pine nuts and garlic. With
processor running, slowly add 2 tablespoons melted I Can't Believe
It's Not Butter!� Mediterranean Blend spread to make a smooth paste;
set aside.

In 12-inch nonstick skillet, melt 2 tablespoons Mediterranean Blend
over medium-high heat and cook shrimp in batches, stirring
occasionally, 3 minutes or until shrimp turn pink; remove and keep
warm.

In same skillet, melt remaining 2 tablespoons Mediterranean Blend and
cook tomatoes, stirring frequently, 4 minutes or until softened.

In large bowl, toss hot Fettuccine with pesto mixture and cheese
until evenly coated. Add cooked shrimp and tomatoes; toss to coat.
Garnish, if desired, with additional grated Parmesan cheese.