Pesto Shrimp With Pan-Roasted Tomatoes

-  1 cup packed fresh basil leaves -  1 Tbsp. pine nuts -  2 cloves garlic -  6 Tbsp. I Can't Believe It's Not Butter!® Mediterranean Blend 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

Process basil, pine nuts and garlic in food processor. While processing, slowly add 2 tablespoons melted I Can't Believe It's Not Butter!® Mediterranean Blend spread and process to make a smooth paste; set aside.

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.

Melt remaining 2 tablespoons Mediterranean Blend in same skillet and cook tomatoes, stirring frequently, 4 minutes or until softened.

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.