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Shrimp Fusilli with Sweet-Pea Pesto
Ingredients
- 1 pound dried fusilli, linguine, spaghetti, or rotini
- 1 tablespoon olive oil
- 1 1/2 pounds frozen peeled and deveined uncooked large shrimp without tails, thawed (26 to 30 shrimp per pound count)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups frozen petite peas
- 1 14 ounce can chicken broth
- 1 teaspoon bottled minced garlic
- 1/4 cup loosely packed fresh mint leaves
- 2 tablespoons butter
- 2 teaspoons white wine vinegar
Directions
1. Cook pasta according to package directions; drain. Set aside; keep warm.
2. In a nonstick 12-inch skillet, heat oil over medium-high heat. Sprinkle shrimp with 1/4 teaspoon of the salt and black pepper. Add shrimp to skillet; cook and stir for 3 to 4 minutes or until shrimp are opaque. Remove shrimp from skillet; keep warm.
For pesto:3. Add peas, broth and garlic to skillet. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Remove from heat. In a food processor or blender, combine pea mixture, mint, butter and remaining 1/4 teaspoon of salt. Cover and process or blend until smooth. Add vinegar; pulse to combine.
4. Pour pea mixture over fusilli; toss gently to combine. Top with shrimp. Serve immediately.
