Title: Hombre Shrimp & Fettuccini W/salsa Pesto
Categories: Pasta Seafood Salsa
Yield: 4 Servings

1	c	Newman's Own Salsa; med or hot
2	tb	Fresh Lemon Juice
2		Garlic Cloves; minced
1/2	ts	Salt
20	lg	Shrimp; peeled deveined and tails left intact
1	lb	Fettucine; al dente, drained
1/4	c	Toasted Pine nuts (pignoli)
		Parmesan Cheese
		Lemon Wedges, for garnish
		Parsley sprigs, for garnish
		****SALSA PESTO****
3/4	c	Salsa; divided
2		Garlic Cloves; minced
1 1/2	c	Spinach Leaves; firmly packed, stemmed, rinsed, and drained
1/2	c	Chopped Cilantro or Basil
1/2	c	Parmesan Cheese; freshly grated
1/2	c	Toasted pine nuts (pignoli)
1/3	c	Olive Oil

Combine salsa, lemon juice, garlic and salt in glass mixing bowl; set aside. Rinse shrimp and pat dry. Thread onto 4 water-soaked, wooden skewers. Grill or broil 5 to 8 minutes, or until shrimp is cooked through, turning and basting occasionally with salsa mixture. Keep shrimp and remaining salsa mixture warm.

Meanwhile, prepare pesto. Add warm fettuccine to pesto bowl and toss to coat.

Evenly divide fettuccine mixture among 4 serving plates and sprinkle pine nuts over each portion. Top each with a warm shrimp skewer and serve with reserved salsa mixture. Sprinkle with Parmesan; garnish with lemon wedges and parsley sprigs. Makes 4 servings.

SALSA PESTO: Place 1/4 cup salsa, garlic, spinach, cilantro, Parmesan, pine nuts and oil in blender. Cover and puree until thick and smooth. Transfer pesto to large mixing bowl; stir in remaining 1/2 cup salsa and use pesto as directed above.

This recipe was contributed by Linda Morton of Katy, Texas who became a finalist in the Newman's Own recipe contest with this recipe.

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