Shrimp Fusilli With Sweet-Pea Pesto

• 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)
• 12 teaspoon salt
• 14 teaspoon ground black pepper
• 2 cups 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. 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.

fusilli, olive oil, frozen 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-276167 (may not work)