Pesto Shrimp with Mushrooms – sautéed shrimp with mushrooms and pesto.
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.
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!
Enjoy!
Pesto Shrimp with Mushrooms
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
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.
Course: Main Course
Cuisine: American, Italian
Servings: 4 servings
Calories: 309 kcal
Ingredients
- 1 tablespoon olive oil
- 1 pound shrimp , 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
- 1 tablespoon fresh basil , chopped
Instructions
- 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.
- When ready to serve, top the shrimp with chopped fresh basil.
Nutrition Facts
Pesto Shrimp with Mushrooms
Amount Per Serving
Calories 309 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 3g 15%
Cholesterol 288mg 96%
Sodium 1574mg 66%
Potassium 294mg 8%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 2g
Protein 26g 52%
Vitamin A 13.8%
Vitamin C 9.6%
Calcium 21.4%
Iron 16.3%
* Percent Daily Values are based on a 2000 calorie diet.
Omg I made this and it was a hit… Yummmmmmmmm thank you
You’re so welcome! 🙂
We are not fussy eaters but this one didn’t do it for us. Was edible but will not make again. Leftovers will be thrown away:(
Hi – I love this dish but would love to know the nutritional information as well.
Ooooooooo….this looks sooooo good!! Going to do it!
Thank you, Judy! 🙂
My sister recommended this recipe. Have you tired freezing this, and
if so does it freeze well?
I made this tonight and it was fantastic!! Thank you!!
Thank you! I am glad you liked it!
This is crazy good! I added sun-dried tomatoes to the mix, and served this over quinoa mixed with fresh basil. This is going to be one of my “special occasion” meals I make to impress company (and it was so easy). THANKS!!
PESTO SHRIMP WITH MUSHROOMS – your recipe for this dish is COMPLETELY AWESOME !! I’ve made it twice now – it’s so easy and simple and takes no time at all. I serve with white rice and a salad – so flavorful !! thank you for putting this recipe up ! AMAZING !
Always looking for ideas to cook shrimp especially in the summer 🙂 Your photos make me want to make this right now. Cannot wait to try this as a first course to a nice filet dinner. We are Italians who eat a lot and always want another dish for the table. Thanks for your wonderful recipes!
Couldn’t agree more, Licia. Ciao tutti e grazie 🙂