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.

3. For pesto: 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. Makes 6 to 8 servings.