Pesto Shrimp With Pan-Roasted Tomatoes

Ingredients

• 1 cup packed fresh basil leaves
• 1 Tbsp. pine nuts
• 2 cloves garlic
• 6 Tbsp. I Can't Believe It's Not Butter!® made with Olive Oil Spread, divided
• 1-1/4 lbs. uncooked medium shrimp, peeled and deveined
• 2 cups cherry tomatoes
• 8 ounces fettuccine, cooked and drained
• 1/3 cup grated Parmesan cheese

Directions

1. Process basil, pine nuts and garlic in food processor. While processing, slowly add 2 tablespoons melted I Can't Believe It's Not Butter!® made with Olive Oil Spread and process to make a smooth paste; set aside.
2. Melt 2 tablespoons Mediterranean Blend in 12-inch nonstick skillet over medium-high heat and cook shrimp in batches, stirring occasionally, 3 minutes or until shrimp turn pink. Remove shrimp and keep warm.
3. Melt remaining 2 tablespoons Mediterranean Blend in same skillet and cook tomatoes, stirring frequently, 4 minutes or until softened.
4. Toss hot fettuccine with pesto mixture and cheese in large bowl until evenly coated. Add shrimp and tomatoes; toss to coat. Garnish, if desired, with additional grated Parmesan cheese.