Shrimp Fusilli With Sweet-Pea Pesto

“From the October 2007 issue of Midwest Living.”
READY IN:
30mins
SERVES:
6-8
YIELD:
1 dish
UNITS:
Metric

Ingredients Nutrition

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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