Shrimp Fusilli with Sweet-Pea Pesto
- Makes: 6 to 8 servings
- Start to Finish 30 mins
The blended pea and fresh mint pesto make the sauce for the pasta and shrimp in this elegant main-dish recipe.
Ingredients
-
1
pound
dried fusilli, linguine, spaghetti, or rotini
-
1
tablespoon
olive oil
-
1 1/2
pounds
frozen peeled and deveined uncooked large shrimp without tails, thawed (26 to 30 shrimp per pound count)
-
1/2
teaspoon
salt
-
1/4
teaspoon
ground black pepper
-
2
cups
frozen petite 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. 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.
- For pesto: 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.
Nutrition Facts
(Shrimp Fusilli with Sweet-Pea Pesto)
Servings Per Recipe 6, vit. C (mg) 9, iron (mg) 6, vit. A (IU) 437, calcium (mg) 81, carb. (g) 64, pro. (g) 36, cal. (kcal) 497, sat. fat (g) 3, chol. (mg) 183, Fat, total (g) 10, sodium (mg) 708, fiber (g) 4