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 - fantastic Summer recipe. Large shrimp and spiral pasta are smothered in a delicious basil pesto sauce! Use spiral pasta for best results!
- 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
-
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.
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.