Shrimp Fusilli With Sweet-Pea Pesto

Total Time
30mins
Prep 5 mins
Cook 25 mins

From the October 2007 issue of Midwest Living.

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.
Most Helpful

5 5

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.