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    Pesto Shrimp Mushroom Pasta

    Published: Jul 16, 2016 / 79 Comments

    426.3K shares
    • Facebook1.6K
    Recipe Print
    This post may contain affiliate links. For more information, please see our affiliate policy.

    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 with mushrooms in stainless steel skillet

     

    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

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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.

    How To Cook Pesto Shrimp Pasta

    1. Heat a large skillet on medium-high heat until hot.
    2. Add olive oil - it should run without sizzling.
    3. 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.
    4. Add another tablespoon of olive oil to the same, now empty, skillet.
    5. Add sliced mushrooms. Season mushrooms with ¼ teaspoon salt.
    6. Cook, stirring until mushrooms release liquid and reduce in volume and get soft, for about a minute or two.
    7. Add back the cooked shrimp.
    8. Add ½ cup basil pesto and ½ cup chicken broth. On medium heat, mix everything to combine.  Remove from heat.
    9. Cook pasta according to package instructions. Drain.
    10. Add to the shrimp with sauce.
    11. Top with chopped fresh basil.

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    If you love basil pesto - you'll love this pesto shrimp and mushroom pasta recipe! Enjoy.

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    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

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    pesto shrimp pasta with mushrooms
    4.78 from 200 votes

    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!
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine Mediterranean
    Servings 4 servings
    Calories per serving 519 kcal
    Author: Julia

    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
    US Customary - Metric

    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.

    Keyword creamy shrimp pasta, pesto shrimp, pesto shrimp pasta
    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!
    « Chicken Thighs with Mushroom Rice
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    Comments

    1. Aislinn

      March 22, 2024 at 4:49 pm

      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!!!

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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I founded this website in 2012. I focus mostly on savory recipes (protein-based main dishes, pasta, salads) and seasonal ingredients (with lots of vegetables and fruits). Many of my recipes are 30-minute ONE-PAN meals. Find out more about me and my cooking philosophy. 

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