The blended pea and fresh mint pesto make the sauce for the pasta and shrimp in this elegant main-dish recipe.
Cook pasta according to package directions; drain. Set aside; keep warm.
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.
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.
Pour pea mixture over fusilli; toss gently to combine. Top with shrimp. Serve immediately.