Shrimp Fusilli with Sweet-Pea Pesto | Midwest Living

Shrimp Fusilli with Sweet-Pea Pesto

Shrimp Fusilli with Sweet-Pea Pesto

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  • Makes: 6 to 8 servings
  • Start to Finish 30 mins

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The blended pea and fresh mint pesto make the sauce for the pasta and shrimp in this elegant main-dish recipe.


  • 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


  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. 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.
  3. 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.
  4. 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

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