Gemelli with Shrimp, Tomatoes and Walnut-Parsley Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 2 tablespoons butter
- 1/4 cup fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 1 1/2 teaspoons grated lemon peel
- Carbohydrate 64 g(21%)
- Cholesterol 129 mg(43%)
- Fat 35 g(54%)
- Fiber 5 g(19%)
- Protein 26 g(53%)
- Saturated Fat 6 g(32%)
- Sodium 551 mg(23%)
- Calories 669
Preparation Blend parsley, 3/4 cup walnuts, 5 teaspoons garlic and lemon peel in processor until nuts are finely chopped. With machine running, gradually add oil and blend until coarse paste forms. Season sauce to taste with salt and pepper.Cook pasta in pot of boiling salted water until just tender but still firm to bite. Meanwhile, melt butter in heavy medium skillet over medium heat. Add remaining 1 teaspoon garlic; sauté 30 seconds. Add shrimp; sauté 2 minutes. Add lemon juice and simmer until shrimp are just opaque in center, about 2 minutes.Drain pasta well; return to same pot. Add parsley sauce; toss until coated. Mix in shrimp and tomatoes. Season with salt and pepper; top with 1/4 cup walnuts.
Preparation Blend parsley, 3/4 cup walnuts, 5 teaspoons garlic and lemon peel in processor until nuts are finely chopped. With machine running, gradually add oil and blend until coarse paste forms. Season sauce to taste with salt and pepper.Cook pasta in pot of boiling salted water until just tender but still firm to bite. Meanwhile, melt butter in heavy medium skillet over medium heat. Add remaining 1 teaspoon garlic; sauté 30 seconds. Add shrimp; sauté 2 minutes. Add lemon juice and simmer until shrimp are just opaque in center, about 2 minutes.Drain pasta well; return to same pot. Add parsley sauce; toss until coated. Mix in shrimp and tomatoes. Season with salt and pepper; top with 1/4 cup walnuts.
