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    Pesto Shrimp with Mushrooms

    Published: May 29, 2017 / 130 Comments

    240.3K shares
    • Facebook4.1K
    Recipe Print

    Pesto Shrimp with Mushrooms - sautéed shrimp with mushrooms and pesto.

    pesto shrimp with mushrooms in a stainless steel skillet

    This easy, spicy pesto shrimp recipe has lots of flavor thanks to the ingredient list: pesto, garlic, red pepper flakes, fresh basil. It's gluten free and low carb.

    pesto shrimp with mushrooms - close-up photo

    If you want to know how to make the best sautéed, garlic shrimp with lots of flavor - this dish is for you! And, it's so easy!

    pesto shrimp with mushrooms - close-up photo

    Enjoy!

    4.83 from 190 votes

    Pesto Shrimp with Mushrooms

    This easy, spicy pesto shrimp recipe has lots of flavor thanks to the ingredient list: pesto, garlic, red pepper flakes, fresh basil. It's gluten free and low carb.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course
    Cuisine American, Italian
    Servings 4 servings
    Calories per serving 313 kcal
    Author: Julia

    Ingredients

    • 1 tablespoon olive oil
    • 1 pound shrimp , peeled, deveined
    • ¼ teaspoon salt
    • ¼ teaspoon red pepper flakes
    • 1 tablespoon olive oil
    • 8 ounces white mushrooms , sliced
    • 3 cloves garlic , minced
    • ¼ teaspoon salt
    • ½ cup basil pesto
    • ½ cup chicken broth
    • 1 tablespoon fresh basil , chopped
    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.  Add minced garlic.  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.
    • When ready to serve, top the shrimp 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 with Mushrooms
    Amount per Serving
    Calories
    313
    % Daily Value*
    Fat
     
    20
    g
    31
    %
    Saturated Fat
     
    3
    g
    19
    %
    Cholesterol
     
    288
    mg
    96
    %
    Sodium
     
    1574
    mg
    68
    %
    Potassium
     
    303
    mg
    9
    %
    Carbohydrates
     
    5
    g
    2
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    26
    g
    52
    %
    Vitamin A
     
    690
    IU
    14
    %
    Vitamin C
     
    8.6
    mg
    10
    %
    Calcium
     
    218
    mg
    22
    %
    Iron
     
    2.9
    mg
    16
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    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!

    Want another delicious shrimp recipe?

    Check out this delicious Shrimp Mozzarella Pasta

    « Parmesan, Sun-Dried Tomato, and Basil Rice
    Creamy Sausage Tortellini with Spinach, Tomatoes and Mozzarella cheese sauce »
    240.3K shares
    • Facebook4.1K

    Please share your comment and Star Rating in the comments section below.

    I appreciate your feedback!

    Reader Interactions

    Comments

    1. Mike

      February 27, 2023 at 9:12 pm

      If you haven’t tried this your wasting time on this earth. Roast the pine nuts, make your own pesto, I grow my own basil. It’s the freshest basil you can get. Made this twice now and both time better than any restaurant I’ve eaten in. Insanely good folks

      Reply
      • Julia

        March 18, 2023 at 8:12 pm

        Mike, I love your enthusiasm! 🙂 And I couldn't agree more - making your own basil pesto is so much better than most store-bought versions!

        Reply
    2. Mike

      February 21, 2023 at 9:10 pm

      This just blew my family away. I thought my scampi was really good, but this is next level. I added a tablespoon of butter at the end when reducing down a little. Thanks for heaven

      Reply
      • Julia

        March 18, 2023 at 9:07 pm

        Mike, I am so glad your family loved this! Thank you for such a positive comment and the 5-star review! 🙂

        Reply
    3. Cindy

      December 03, 2022 at 6:03 pm

      This was so easy and yummy! I had pesto I made in my freezer just waiting for a great recipe, this was it.

      Reply
      • Julia

        December 05, 2022 at 10:13 pm

        Cindy, I am so happy you enjoyed this simple recipe! Thank you for taking the time to comment and the 5-stars! 🙂

        Reply
    4. Rebecca

      May 18, 2022 at 4:18 pm

      I don’t have any mushrooms, anything I can sub?

      Reply
      • Julia

        August 22, 2022 at 10:19 pm

        You can try sun-dried tomatoes.

        Reply
    5. James

      March 06, 2022 at 7:22 pm

      Oh geez. Enough sodium to choke a mule.

      Reply
      • Kim

        March 07, 2022 at 3:38 pm

        Agree. Must be the pesto? Wonder how to minimize that b/c the recipe looks fabulous otherwise.

        Reply
        • Julia

          March 22, 2022 at 12:06 am

          Kim, pesto can be quite high in sodium. If you make your own homemade pesto, you can control better how much sodium is added. So, making a homemade pesto is a solution.

          Also, you can reduce the amount of ready-made pesto used in this recipe by half or even more.

          Reply
      • Lejla

        July 13, 2022 at 4:10 pm

        Sodium is in everything, making your own chicken broth will help tremendously

        Reply
      • Bob

        August 13, 2022 at 6:21 pm

        That’s a lot of salt! Used to have a mule.

        Reply
        • Bob

          August 13, 2022 at 6:24 pm

          This recipe looks great! I will try this tonight!

          Reply
          • Julia

            August 22, 2022 at 3:07 pm

            I hope you love it!

            Reply
    6. Barb Moe

      December 12, 2021 at 10:15 am

      I made this last night. I didn’t know what to fix for dinner and when I found this recipe I knew I had to try it. The smell while cooking was wonderful. But tasting it was heaven. Normally my husband doesn’t say much about dinner. Last night I got a great compliment. Thank you so much.

      Reply
      • Julia

        December 12, 2021 at 5:05 pm

        Barb, your comment made my day! 🙂 Thank you so much for trying this recipe and sharing this wonderful and positive comment!

        Reply
    7. Stephanie Adler

      November 08, 2021 at 4:02 pm

      Amazing! I placed this on hearts of palm spaghetti and didn't miss the carbs one bit! Delicious.

      Reply
      • Julia

        November 10, 2021 at 8:19 pm

        I am so happy to hear it! Thank you for the feedback, Stephanie!

        Reply
      • Brenda L Gorham

        December 13, 2021 at 9:28 am

        What did you serve with it?

        Reply
        • Julia

          December 14, 2021 at 5:54 pm

          You can serve this with spaghetti squash or with pasta, such as angel hair pasta, spaghetti, bow tie, or gnocchi.

          Reply
        • scott

          March 11, 2022 at 6:48 pm

          Seemed the pesto was a bit excessive could be reduced by half or more depending on taste. Will make again with a few tweeks

          Reply
          • Julia

            March 21, 2022 at 11:20 pm

            Scott, you can certainly reduce the amount of basil pesto to your liking. It also depends on how strong the pesto is. I usually use Buitoni brand basil pesto which has a perfect flavor and works well in recipes. Other types of pesto could have a very strong flavor - and you might have to use a smaller amount as a result.

            Reply
    8. Skells

      October 10, 2021 at 9:49 am

      Very good, pesto certainly give pasta dishes that something special

      Reply
      • Julia

        October 11, 2021 at 9:18 pm

        I agree 100%!

        Reply
    9. Tonya R.

      July 24, 2021 at 4:32 pm

      Just wanted to say, THIS was GREAT! I made this for dinner last night and my son came back for seconds. He is normally very picky but not with this.

      Reply
      • Julia

        August 13, 2021 at 9:26 pm

        Tonya, I am so happy to hear that! Thank you for stopping by and sharing a positive review - I really appreciate it!!!! 🙂

        Reply
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