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 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.
- 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.
- 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
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Pesto Shrimp Mushroom Pasta - fantastic Summer recipe. Large shrimp and spiral pasta are smothered in a delicious basil pesto sauce! Use spiral pasta for best results!
Course:
Main Course
Cuisine:
Mediterranean
Servings: 4 servings
Calories: 519 kcal
Ingredients
- 1 tablespoon olive oil
- 1 pound shrimp large, 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
Instructions
-
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.
-
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.
-
Cook pasta according to package instructions. Drain. Add to the shrimp with sauce. Top with chopped fresh basil.
Nutrition Facts
Pesto Shrimp Mushroom Pasta
Amount Per Serving
Calories 519
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Cholesterol 288mg96%
Sodium 1577mg69%
Potassium 420mg12%
Carbohydrates 46g15%
Fiber 2g8%
Sugar 3g3%
Protein 33g66%
Vitamin A 660IU13%
Vitamin C 7.9mg10%
Calcium 226mg23%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.
Amazing , quick and easy dish to make. Definitely will be making this again.
Tina, I am so happy to hear that! Thanks for the comment!
Amazing. Next time I will use a 1/4 cup pesto. But soooo delicious!
This stuff is delicious!! I just sprinkled it with Parmesan after plating. So good.
Very good!!
Loved this. I didn’t have fresh basil, but I added 1 cup finely grated fresh Parmesan and I cup wine when I put everything together. Did a soft simmer and served
Yummmmm!! Used Farfalle pasta. Didn’t have basil. Added 1/4 cup white wine and doubled up on the mushrooms. Spectacular!
Mona, I am so glad you liked this pasta! Love the use of farfalle and white wine.
This was awesome! Added 2 Roma tomatoes diced and fresh Parmigiana cheese. My guy had seconds which he never does. Will be making this again for sure.
I made this tonight. My husband and I both loved it. To reduce the carbs and calories, I used spaghetti squash. I was delicious! Will be a regular dish for us. Thanks.