Shrimp Fusilli With Sweet-Pea Pesto Recipe

Name: Shrimp Fusilli With Sweet-Pea Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dry fusilli; 1 tablespoon olive oil; 1 12 lbs frozen uncooked large shrimp, without tails peeled and deveined, thawed (26-30 shrimp per pound count); ½ teaspoon salt; ¼ teaspoon ground black pepper; 1 cup frozen baby peas; 1 (14 ounce) can chicken broth; 1 teaspoon bottled minced garlic; ¼ cup loosely packed fresh mint leaves; 2 tablespoons butter; 2 teaspoons white wine vinegar

Servings: persons

1 lb dry fusilli
1 tablespoon olive oil
1 12 lbs frozen uncooked large shrimp, without tails peeled and deveined, thawed (26-30 shrimp per pound count)
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup frozen baby peas
1 (14 ounce) can chicken broth
1 teaspoon bottled minced garlic
¼ cup loosely packed fresh mint leaves
2 tablespoons butter
2 teaspoons white wine vinegar

1
Cook pasta according to package directions; drain.
2
Return pasta to pan to keep warm.
3
Heat oil over medium-high heat in a 12-inch skillet.
4
Sprinkle shrimp with 1/4 teaspoon salt and pepper.
5
Add shrimp to hot oil.
6
Cook and stir for 3-4 minutes, or until shrimp are opaque.
7
Remove shrimp from skillet; keep warm.
8
Pesto: Add peas, broth, and garlic to skillet and bring to a boil.
9
Reduce heat and simmer, uncovered, for 3 minutes.
10
Remove from heat.
11
In a food processor or blender, add pea mixture, mint, butter, and remaining salt.
12
Cover and process/blend until smooth.
13
Add vinegar; pulse to combine.
14
Pour pesto over pasta and toss gently to combine.
15
Top with shrimp.
16
Serve immediately.

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb dry fusilli, 1 tablespoon olive oil, 1 12 lbs frozen uncooked large shrimp, without tails peeled and deveined, thawed (26-30 shrimp per pound count), ½ teaspoon salt, and more.

Yes, Shrimp Fusilli With Sweet-Pea Pesto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Fusilli With Sweet-Pea Pesto

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