Shrimp Fusilli With Sweet-Pea Pesto

READY IN: 30mins
Recipe by SeaChelle

From the October 2007 issue of Midwest Living.

Top Review by Annacia

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.

Ingredients Nutrition


  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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