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
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!
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
Nutrition Information
Pesto Shrimp Mushroom Pasta
Amount per Serving
Calories
519
% Daily Value*
Fat
21
g
32
%
Saturated Fat
3
g
19
%
Cholesterol
288
mg
96
%
Sodium
1577
mg
69
%
Potassium
420
mg
12
%
Carbohydrates
46
g
15
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
33
g
66
%
Vitamin A
660
IU
13
%
Vitamin C
7.9
mg
10
%
Calcium
226
mg
23
%
Iron
3.7
mg
21
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
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.
Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
Hi Julia,
This is not about a recipe.
I subscribe to your blog and love it, but for some reason when your emails come to me they are addressed to 7014Cooking. I would like to have it addressed to my name - Lorraine
Can you possibly change this? I tried by deleting myself and resubscribing, but I still get your recipes addressed to 7014Cooking. If you can’t do it, please let me know what I have to do to change to my correct name.
Thanks much,
Lorraine
My husband and I made this recipe tonight. Delicious! Love it!
So glad both of you loved it! 🙂
Loved this recipe. It was quick and easy to put together and still had a delicious flavor. Thank you Julia for this recipe and all the other ones you share. Haven’t made one I didn’t like yet. Appreciate all the fresh vegetables you incorporate into your recipes.
I love the way Julia combines simple, fresh ingredients in ways that can be prepared in very brief cooking sessions. This one is a new favorite; so simple, yet such intricate, engaging flavors. Personally, I think that it fits farfalle noodles rather than fusili even better! Everybody that I have tried it on loves it. This one is not particularly seasonally dependent, excepting for a handful of fresh basil-- Thank you!
Thank you, John, for your wonderful review and general feedback about my recipes. ❤️
This recipe had way more flavor than I thought it would! I did add a little garlic powder to the mushrooms as well as some heavy cream to the sauce. Before the pasta, I added 1.5T of cornstarch with water to thicken up the sauce and it turned out beautifully! So so good!!!
Thank you for your rave review, I so appreciate it! 🙂 This is delicious with a splash of cream!