Shrimp Fusilli With Sweet-Pea Pesto

From the October 2007 issue of Midwest Living.

• Ready In: 30 mins
• Serves: 6-8
• Yields: 1 dish

Ingredients

• 1  lb  dry  fusilli
• 1  tablespoon olive oil
• 1 1⁄2 lbs  frozen uncooked large shrimp, without tails peeled and deveined, thawed (26-30 shrimp per pound count)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1  cup frozen baby 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

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.