Gemelli w/ Shrimp, Tomatoes and Walnut Parsley Sauce

Gemelli w/ Shrimp, Tomatoes and Walnut Parsley Sauce



4 cups fresh Italian parsley leaves (about 1 large bunch)

1 cup walnuts, toasted

4 cloves garlic

1 1/2 teaspoons grated lemon peel

1/2 cup extra-virgin olive oil

Salt and Pepper to taste

16 ounces Dakota Growers Gemelli pasta

2 tablespoons butter

1 1/4 pounds medium shrimp, peeled, deveined

1/4 cup fresh lemon juice

8 ounces cherry tomatoes, halved


  Directions In a food processor, chop parsley, 3/4 cup walnuts, 3 garlic cloves and lemon peel. Add olive oil, salt and pepper to taste and blend until coarse paste forms. Prepare pasta according to package directions. Meanwhile, melt butter in heavy medium skillet over medium heat. Add remaining garlic, minced; sauté 30 seconds. Add shrimp; sauté 2 minutes. Add lemon juice and simmer until shrimp are just opaque in center, about 2 minutes. Toss hot pasta with shrimp, parsley sauce and tomatoes. Top with 1/4 cup walnuts. Servings 6