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Ingredients

• 1 pound  dried fusilli, linguine, spaghetti, or rotini
• 1 tablespoon  olive oil
• 1-1/2 pounds  frozen peeled and deveined uncooked large shrimp without tails, thawed (26 to 30 shrimp per pound count)
• 1/2 teaspoon  salt
• 1/4 teaspoon  ground black pepper
• 2 cups  frozen petite 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

Description

The Blended Pea And Fresh Mint Pesto Make The Sauce For The Pasta And Shrimp In This Elegant Main-dish Recipe.

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