Simple and packed with a ton of flavor, this dish is bound to please anyone. Not a shrimp fan? No worries, you can use chicken, or veggies, or even tofu instead - so no excuses from you on why you can't make this! The mint just adds a whole new dimension to the classic basil pesto. If for some reason you can't find mint or don't like it, just substitute it with more basil and you will have a fantastic basil pesto to use instead!
Spaghetti with Shrimp and Basil Mint Pesto
Created by Jenn's Food Journey
1/2 cup fresh basil leaves
1/2 cup fresh mint leaves
1 Tablespoon pine nuts
1 garlic clove, quartered
1/4 cup parmesan cheese
1/4 cup olive oil
salt and pepper
24 large (61/70 count) shrimp, cooked, tails removed
8-10 oz spaghetti
In a food processor add the basil, mint, pine nuts, and garlic; pulse until everything is chopped - not finely, but close - add the parmesan and pulse two more times. While the motor is running, slowly add the olive oil. Season with salt and pepper and set aside.
Cook pasta according to package instructions; drain. Serve pasta in a bowl or a plate, top with cooked shrimp and pesto. Enjoy!
***Cook's note: do not heat up the pesto - it will turn a nasty black color if you do, it still tastes fine, but it is not pretty!***
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