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!
I love using bowtie pasta with this recipe. So pretty and easy.
Can this be made with grilled chicken?
Yes, this will be delicious with grilled chicken or even with rotisserie chicken.
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.
Absolutely delicious and super quick and easy. I had it
Cold today and liked it
Just as much cold and I did
Hot!!!
Was a simple dinner recipe and delicious with the shrimp!
My favorite dish
Does this dish have to be served hot?
Well no DUH!!!!!!!!!!!
Made it tonight and it was just delicious. Followed the recipe exactly. Also, I made the pesto fresh using a recipe found here: https://damndelicious.net/2014/07/05/easy-homemade-pesto/ as I have lots of basil in my garden. This was super simple and very quick to make and I will definitely make it again!