Shrimp Fusilli with Sweet-Pea Pesto
The blended pea and fresh mint pesto make the sauce for the pasta and shrimp in this elegant main-dish recipe.
Ingredients
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1 pound dried fusilli, linguine, spaghetti, or rotini
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1 tablespoon olive oil
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1-1/2 pounds frozen peeled and deveined uncooked large shrimp without tails, thawed (26 to 30 shrimp per pound count)
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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2 cups frozen petite peas
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1 14-ounce can chicken broth
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1 teaspoon bottled minced garlic
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1/4 cup loosely packed fresh mint leaves
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2 tablespoons butter
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2 teaspoons white wine vinegar
Directions
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. Makes 6 to 8 servings.
Nutrition information
Calories 497, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 183 mg, Sodium 708 mg, Carbohydrate 64 g, Fiber 4 g, Protein 36 g. Daily Values: Vitamin A 0%, Vitamin C 16%, Calcium 8%, Iron 36%.
Percent Daily Values are based on a 2,000 calorie diet
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