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 dried fusilli or 1 lb linguine or 1 lb spaghetti or 1 lb rotini pasta; 1 tablespoon olive oil; 1 12 lbs uncooked frozen shrimp, thawed peeled and deveined (26 to 30 shrimp per pound count); ½ teaspoon salt; ¼ teaspoon ground black pepper; 2 cups 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 dried fusilli or 1 lb linguine or 1 lb spaghetti or 1 lb rotini pasta
1 tablespoon olive oil
1 12 lbs uncooked frozen shrimp, thawed peeled and deveined (26 to 30 shrimp per pound count)
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups 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
Set aside; keep warm.
3
In a nonstick 12-inch skillet, heat oil over medium-high heat.
4
Sprinkle shrimp with 1/4 teaspoon of the salt and black pepper.
5
Add shrimp to skillet; cook and stir for 3 to 4 minutes or until shrimp are opaque.
6
Remove shrimp from skillet; keep warm.
7
For pesto: Add peas, broth and garlic to skillet.
8
Bring mixture to boiling; reduce heat.
9
Simmer, uncovered, for 3 minutes.
10
Remove from heat.
11
In a food processor or blender, combine pea mixture, mint, butter and remaining 1/4 teaspoon of salt.
12
Cover and process or blend until smooth.
13
Add vinegar; pulse to combine.
14
Pour pea mixture over fusilli; toss gently to combine.
15
Top with shrimp.

670

kcal

Calories

Fat

101

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 dried fusilli or 1 lb linguine or 1 lb spaghetti or 1 lb rotini pasta, 1 tablespoon olive oil, 1 12 lbs uncooked frozen shrimp, thawed peeled and deveined (26 to 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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