Shrimp Fusilli With Sweet-Pea Pesto |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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From Midwest Living, October 2007 Ingredients:
1 lb dried fusilli or 1 lb linguine or 1 lb spaghetti or 1 lb rotini pasta |
1 tablespoon olive oil |
1 1/2 lbs uncooked frozen shrimp, thawed peeled and deveined (26 to 30 shrimp per pound count) |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
2 cups 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. Set aside; keep warm.
2. In a nonstick 12-inch skillet, heat oil over medium-high heat.
3. Sprinkle shrimp with 1/4 teaspoon of the salt and black pepper.
4. Add shrimp to skillet; cook and stir for 3 to 4 minutes or until shrimp are opaque.
5. Remove shrimp from skillet; keep warm.
6. For pesto: Add peas, broth and garlic to skillet.
7. Bring mixture to boiling; reduce heat.
8. Simmer, uncovered, for 3 minutes.
9. Remove from heat.
10. In a food processor or blender, combine pea mixture, mint, butter and remaining 1/4 teaspoon of salt.
11. Cover and process or blend until smooth.
12. Add vinegar; pulse to combine.
13. Pour pea mixture over fusilli; toss gently to combine.
14. Top with shrimp.
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