Shrimp Fusilli With Sweet-Pea Pesto |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From the October 2007 issue of Midwest Living. Ingredients:
1 lb dry fusilli |
1 tablespoon olive oil |
1 1/2 lbs frozen uncooked large shrimp, without tails peeled and deveined, thawed (26-30 shrimp per pound count) |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1 cup frozen baby 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. Return pasta to pan to keep warm.
2. Heat oil over medium-high heat in a 12-inch skillet. Sprinkle shrimp with 1/4 teaspoon salt and pepper. Add shrimp to hot oil. Cook and stir for 3-4 minutes, or until shrimp are opaque. Remove shrimp from skillet; keep warm.
3. Pesto: Add peas, broth, and garlic to skillet and bring to a boil. Reduce heat and simmer, uncovered, for 3 minutes. Remove from heat. In a food processor or blender, add pea mixture, mint, butter, and remaining salt. Cover and process/blend until smooth. Add vinegar; pulse to combine.
4. Pour pesto over pasta and toss gently to combine. Top with shrimp.
5. Serve immediately.
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