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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
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.
I came home from work, and was able to have this recipe done within 1/2 hr (I used Capellini, which cooks quickly), and followed the recipe to a T. It...was...delicious! I will make this many more times! Even my picky roommate liked it.
So yummy!!! I used crimini mushrooms just because I like them better and I used Old Bay on shrimp before cooking. Other than that followed the recipe. Oh and gluten free noodles
I only have beef broth. Do you think that will be ok?
I would leave it out. Next time I will not add the broth at all
My shrimp is frozen and cooked. Will that work? If so should I thaw it or put it in the skillet frozen?
Made this tonight, exactly as recipe is written. I’m a pretty good cook, but this was one of the best meals I’ve made in a long time, so delicious and full of flavor! I think this would be equally tasty with chicken instead of shrimp. Will definitely make again. Yum!
So glad you enjoyed this recipe! Thank you for taking the time to leave such a wonderful comment!
This recipe looks awesome. I would recommend using avocado oil to sautee since olive oil is not heat resistent and at high point, may turn into a carcinogen.
This is a winner every time I make it and I have made sooo many times!!! I will also say, EVERY recipe I have tried of Julia's Album and that has been between 5 - 10 recipes have been spot on yummy! You have been my go blog for fabulous recipes!
Thanks so much 🙂
Wow! Thank you for such a sweet comment! It makes me feel so good that you've been enjoying my recipes and have made several of them. Thank you for taking the time to leave such a thoughtful comment! I really appreciate it, and it makes my day!
I tried this earlier this week and it was terrific! I plan on making it again for friends. So easy and very flavorful!
I am so glad you enjoyed this recipe!
I am definitely going to make this.... tonight! I have to note, though, there is chopped parsley on top in the picture, not chopped basil 😉
Enjoy! 🙂 Chopped parsley or chopped basil sprinkled on top - both will work! 🙂
Very yummy! We added chopped artichoke hearts and cherry tomatoes. It was a hit!
Thank you, Katie! Your additions sound delicious!
I made this tonight. Added some left over sun dried tomatoes and only had canned mushrooms. I thickened the sauce with a bit of cornstarch mixed with chicken broth and served over thin spaghetti. My husband and I both thought it was delicious!! Will buy fresh mushrooms next time and serve to company maybe with a garnish of fresh basil and small tomatoes on top!
Thank you, Joyce! So glad to hear you liked it! 🙂
This was super simple and delicious! I did add a bit of heavy cream but that's all Thank you.
Thank you! Glad you liked it. 🙂
All I can say is WOW!! We love to cook, and have definite ideas about what we like, and this recipe hit the spot in every way. It is unusual, combining delicious ingredients, and very tasty. That's not to mention the fact that it's super easy to make. Just thinking about it makes me salivate!
Thank you, Kathy, for your sweet comment! So glad you enjoyed this recipe!
I made this the other night. It was yummy.
This was absolutely delicious! I used bowtie pasta, because that's my husband's favorite. It was very easy to make. My husband said it was "chef quality." This could easily be a $25-30 dish at a fine dining restaurant. THANK YOU for the recipe!!
Lori, you are welcome! Happy to hear that you and your husband enjoyed this dish. 🙂
I just wanted to know what the nutritional facts on Juliasalbum.com recipes like how many calories and protein is in the recipes. Thank you.