Shrimp Fusilli With Sweet-Pea Pesto

• 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)
• 12 teaspoon salt
• 14 teaspoon ground black pepper
• 1 cup frozen baby peas
• 1 (14 ounce) can chicken broth
• 1 teaspoon bottled minced garlic
• 14 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.

fusilli, olive oil, shrimp, salt, ground black pepper, frozen baby peas, chicken broth, garlic, mint, butter, white wine vinegar

Taken from www.food.com/recipe/shrimp-fusilli-with-sweet-pea-pesto-340688 (may not work)