Shrimp Fusilli With Sweet-Pea Pesto

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. 1

   Cook pasta according to package directions; drain. Return pasta to pan to keep warm.

2. 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. 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. 4

   Pour pesto over pasta and toss gently to combine. Top with shrimp.

5. 5

   Serve immediately.