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!
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Enjoy!
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.
- 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
- 3 cloves garlic , minced
- 1/4 teaspoon salt
- 1/2 cup basil pesto
- 1/2 cup chicken broth
- 1 tablespoon fresh basil , chopped
- 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. Add minced garlic. 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.
I made this tonight &we are waiting for it to be done it smells wonderful!!!!!!!!!Thank you for sharing
You’re very welcome! Enjoy!
A great recipe. We just loved it. I added slices of green and red pepper to the mushrooms plus lots of minced garlic (we are real garlic lovers). Thanks for a great recipe. Will make it again with other variations.
You’re very welcome! I am so glad you enjoyed this recipe. Adding more veggies to this recipe just makes it better! I am a huge fan of garlic and add lots of it to my recipes. 🙂
What a yummy recipe! I threw all the ingredients (including frozen shrimp and whole grape tomatoes) into my pressure cooker and manually set it at 3 minutes. This method yielded a lot of liquid, making the dish look more like a soup, but I just dropped a bowl of rice into it and it tasted amazing. Next time I will try thickening it with some cornstarch or flour and toss it with some linguine. I will be making this regularly from now on because my whole family loved it! Thank you for a great recipe 🙂
You’re very welcome! So glad you enjoyed the recipe. Thank you for sharing how you made this in a pressure cooker.
Thanks for this recipe! I added a lot of spinach, some tomato, and a little bit of flour to thicken the sauce and had it with quinoa and it was beyond delicious! @Pam, that was an incredibly rude statement, talking like this about food is very disrespectful I really hope you don’t teach your children to speak like this about food, you should be thankful for everything you have and thankful that this great recipe was shared with you!
What a great idea to serve this with quinoa!