1 1/2 lbs
frozen uncooked large shrimp, without tails peeled and deveined, thawed
( 26-30 shrimp per pound count)
ground black pepper
frozen baby peas
1 (14 ounce) cans
bottled minced garlic
loosely packed fresh mint leaves
white wine vinegar
Cook pasta according to package directions; drain. Return pasta to pan to keep warm.
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.
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.
Pour pesto over pasta and toss gently to combine. Top with shrimp.
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Shrimp Fusilli With Sweet-Pea Pesto (cont.)