Parsley Shrimp Pasta

Makes 6 servings

1 large bunch Italian parsley leaves
1 c walnuts, toasted, divided
4 cloves garlic, divided
1 1/2 tsp grated lemon peel
1/2 c olive oil
Salt and pepper to taste
1 lb pasta twists
2 Tbsp butter
1 1/4 lbs medium shrimp, peeled,
deveined
1/4 c fresh lemon juice
8 oz cherry tomatoes, halved
 
1. In a food processor or mortar, chop
parsley, 3/4 c walnuts, 3 garlic
cloves and lemon peel. Add olive oil,
salt and pepper; blend until coarse
paste forms.
2. Cook pasta according to package
directions.
3. Mince remaining garlic. Add minced
garlic to butter melted in skillet;
sauté 30 seconds. Add shrimp;
sauté 2 minutes. Add lemon juice;
simmer until shrimp are opaque,
about 2 minutes.
4. Toss parsley sauce with pasta. Add
shrimp mixture and tomatoes.Top
with 1/4 c walnuts.
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