Shrimp Fusilli With Sweet-Pea Pesto

Name: Shrimp Fusilli With Sweet-Pea Pesto
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 1 dish, 6-8 serving(s)
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

Submitted by SeaChelle

"From the October 2007 issue of Midwest Living."

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photo by Annacia

Ready In:: 30mins
Ingredients:: 11
Yields:: 1 dish
Serves:: 6-8

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

Cook pasta according to package directions; drain. Return pasta to pan to keep warm.
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.
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.
Pour pesto over pasta and toss gently to combine. Top with shrimp.
Serve immediately.

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Reviews

I'm really impressed with this simple recipe. The peas didn't break down as much as I had expected but I'm sure that's my fault. I made a quarter of the recipe which only ask for 1/4 cup of peas, that's not really enough for the processor to get a good grip on.The flavors are great, a real change from the usual and will welcome at any season. Mine was 20 mins, start to finish. Made for PAC, Fall '09.

Annacia

RECIPE SUBMITTED BY

SeaChelle

I graduated with a B.S. in biology in May 2009. My minors were in chemistry and psychology. Most of my experiments take place in my kitchen these days. I have loved cooking for as long as I can remember. I especially love baking, and I've recently (summer of 2009) started canning. Other hobbies include thrift shopping, drinking good coffee or tea, reading (especially cookbooks, nonfiction, and memoirs), knitting, trashy Vh1 reality shows, and spending time with my long-term boyfriend and our three (count 'em, THREE!) medium to large cats. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">

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