Pesto Shrimp Mushroom Pasta is a perfect Summer dinner recipe! Large shrimp and spiral pasta are smothered in a delicious basil pesto sauce! If you love basil - this is the recipe for you!
Pesto Shrimp Pasta Ingredients
- olive oil
- large shrimp, peeled, deveined
- salt
- red pepper flakes
- white mushrooms, sliced
- basil pesto
- chicken broth
- spiral pasta
- chopped fresh basil
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.
How To Cook Pesto Shrimp Pasta
- Heat a large skillet on medium-high heat until hot.
- Add olive oil - it should run without sizzling.
- Add shrimp, season shrimp with ¼ teaspoon salt and ¼ teaspoon red pepper flakes, cook for about 3 minutes, turning once midway, until shrimp is pink and cooked through. Remove shrimp from the skillet.
- Add another tablespoon of olive oil to the same, now empty, skillet.
- Add sliced mushrooms. Season mushrooms with ¼ 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 ½ cup basil pesto and ½ cup chicken broth. On medium heat, mix everything to combine. Remove from heat.
- Cook pasta according to package instructions. Drain.
- Add to the shrimp with sauce.
- Top with chopped fresh basil.
If you love basil pesto - you'll love this pesto shrimp and mushroom pasta recipe! Enjoy.
Other Shrimp Pasta Recipes
- Shrimp Pasta with Creamy Mozzarella Sauce
- Spicy Shrimp Pasta in Garlic Tomato Sauce
- Shrimp, Tomato, Spinach Pasta in Garlic Butter Sauce
Pesto Shrimp Mushroom Pasta
Ingredients
- 1 tablespoon olive oil
- 1 pound shrimp large, peeled, deveined
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- 1 tablespoon olive oil
- 8 ounces white mushrooms sliced
- ¼ teaspoon salt
- ½ cup basil pesto
- ½ cup chicken broth
- 8 oz spiral pasta
- chopped fresh basil
Instructions
- Heat large skillet on medium-high heat until hot. Add olive oil - it should run without sizzling. Add shrimp, season shrimp with ¼ teaspoon salt and ¼ teaspoon red pepper flakes, cook for about 3 minutes, turning once midway, until shrimp is pink and cooked through. Remove shrimp from the skillet.
- Add another tablespoon of olive oil to the same, now empty, skillet. Add sliced mushrooms. Season mushrooms with ¼ 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 ½ cup basil pesto and ½ cup chicken broth. On medium heat, mix everything to combine. Remove from heat.
- Cook pasta according to package instructions. Drain. Add to the shrimp with sauce. Top with chopped fresh basil.
- Want to make basil pesto from scratch? Here is a super flavorful and creamy 20-Minute Homemade Basil Pesto Recipe.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
This is a wonderful, satisfying dinner. I used chickpea penne for the pasta and added a bit of baby spinach at the end. I felt that it was a very fiber and protein rich meal. Next time, I may cut back on any added salt, but that reflects my personal taste and may be due to using homemade pesto. Thank you, Julia. This is a winner!
My husband really enjoyed it but I didn’t care for the basil pesto. It was to strong tasting to me. I think i might go with the tomato pesto as stated in another woman’s comment. That might work better for me. But thank you for the recipe
Connie, I am so glad your husband loved this recipe! And, yes, this pasta dish should work well with tomato pesto instead of basil pesto.
This was delicious ! I made it with store bought sun dried tomato pesto
Next time I’ll have the basil pesto on hand Thanks so much
Kathy, I am glad you tried it with sun-dried tomato pesto and that it was a success! Thank you for the feedback!
Delicious and easy, I added thinly sliced red pepper and muscles
And topped fresh Parmesan cheese with basil! Yummy
Sherry, I am so glad you enjoyed this recipe, and thank you for the 5-star review! 🙂
Tried this today. A few of us in the house don’t eat shrimp so I made it with chicken.Such an easy meal to prepare, especially if you already have pesto on hand. The only thing I may try next time is to combine Parmesan cheese to sauce. Overall very good, not heavy and not a lot of steps or ingredients.
Jenny, I am glad you gave this recipe a try and enjoyed it! I think adding Parmesan to the sauce would be delicious!
Can this be eaten cold?
I would eat this warm. I think the basil pesto tastes the best when it's warmed up a bit.
Turned out amazing! I recommend adding minced garlic and chopped onion for extra texture.
Athena, I love your additions! Garlic adds so much flavor to food!
So delicious! Great family dinner for work/school night when you want a filling home cooked meal in a hurry! Quick, easy and affordable meal! Did I say delicious?!
I am so glad you enjoyed this recipe! Thank you so much for stopping by and sharing this positive feedback and a 5-star review - I appreciate it!! 🙂
I make this recipe at least twice a month. It's one of our favorite recipes. Thank you for sharing!
Shelly, I am so happy to hear that. Thank you for your positive feedback! 🙂
Can you tell me please what kind of basil pesto?
I like to use 2 kinds of basil pesto:
1) refrigerated pesto of Buitoni brand
2) any kind of refrigerated pesto from Whole Foods market.