Shrimp Fusilli with Sweet-Pea Pesto Meal

• Shrimp Fusilli with Sweet-Pea Pesto
• Garlic bread
• Pear slices
• Vanilla ice cream with caramel sauce
• Fat-free or lowfat milk

Test Kitchen Tip: For easy garlic bread, preheat broiler. Cut 8 ounces of Italian bread in half lengthwise. Spread each cut side with softened butter and sprinkle with garlic powder. (Or, omit the butter and garlic powder and spread with purchased basil pesto.) Broil 4 inches from the heat for 2 minutes or until browned. Cut into slices crosswise to serve.

Shopping List

• 1 pound dried fusilli, linguine, spaghetti, or rotini pasta
• 1-1/2 pounds frozen peeled and deveined uncooked large shrimp without tails
• 16-ounce package frozen petite peas
• 14-ounce can chicken broth
• 1 package fresh mint leaves
• 1 pound butter
• 8-ounce loaf Italian bread
• 4 ripe pears
• 1/2-gallon vanilla ice cream
• 12-ounce jar caramel ice cream topping
• 1/2-gallon fat-free or lowfat milk

Pantry Items

• olive oil
• salt
• ground black pepper
• bottled minced garlic
• white wine vinegar
• garlic powder

Equipment Needed

• measuring cups and spoons
• 4-quart Dutch oven
• colander
• nonstick 12-inch skillet
• silicone spatula or wooden spoon
• food processor or blender
• baking sheet
• ice cream scoop

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