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Pesto Shrimp Mushroom Pasta

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Pesto Shrimp Mushroom Pasta – large shrimp and spiral pasta smothered in a delicious basil pesto sauce!  Yummy recipe for the Summer.  If you love basil – this is the recipe for you!  

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I used large, uncooked shrimp which I peeled and deveined and then cooked according to the recipe instructions below.  Large shrimp really gives a rich flavor to this dish, and makes for a nice presentation, too:

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If you love pesto – you’ll love this recipe! Enjoy.

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Pesto Shrimp Mushroom Pasta

Total Time: 30 minutes

Yield: 4 servings

Pesto Shrimp Mushroom Pasta


  • 1 tablespoon olive oil
  • 1 pound large shrimp, peeled, deveined
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 8 ounces white mushrooms, sliced
  • 1/4 teaspoon salt
  • 1/2 cup basil pesto
  • 1/2 cup chicken broth
  • 8 oz spiral pasta
  • chopped fresh basil


  1. Heat large skillet on medium-high heat until hot. Add olive oil - it should run without sizzling. Add shrimp, season shrimp with 1/4 teaspoon salt and 1/4 teaspoon red pepper flakes, cook for about 3 minutes, turning once midway, until shrimp is pink and cooked through. Remove shrimp from the skillet.
  2. Add another tablespoon of olive oil to the same, now empty, skillet. Add sliced mushrooms. Season mushrooms with 1/4 teaspoon salt. Cook, stirring, until mushrooms release liquid and reduce in volume and get soft, for about a minute or two.. Add back the cooked shrimp. Add 1/2 cup basil pesto and 1/2 cup chicken broth. On medium heat, mix everything to combine. Remove from heat.
  3. Cook pasta according to package instructions. Drain. Add to the shrimp with sauce. Top with chopped fresh basil.



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{ 3 comments… add one }
  • LaTonya August 10, 2016, 12:17 pm

    I just wanted to know what the nutritional facts on Juliasalbum.com recipes like how many calories and protein is in the recipes. Thank you.

  • Lori February 6, 2017, 3:21 pm

    This was absolutely delicious! I used bowtie pasta, because that’s my husband’s favorite. It was very easy to make. My husband said it was “chef quality.” This could easily be a $25-30 dish at a fine dining restaurant. THANK YOU for the recipe!!

    • Julia February 7, 2017, 3:55 am

      Lori, you are welcome! Happy to hear that you and your husband enjoyed this dish. 🙂

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