Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4
This is a wonderful summer recipe that is incredibly easy to make with only simple ingredients and ready in less than thirty minutes! With large shrimp and spiral pasta smothered in a luscious basil pesto sauce with mushrooms. All the things I love in one dish including basil perfect for a scrumptious, fast, and filling weeknight meal that captured my family’s heart. For the shrimp, I use large, peeled, and deveined which gives so much flavour to this dish. And for the best result, use spiral pasta. And with an inviting presentation, this delicious Pesto Shrimp Mushroom Pasta is guaranteed the best!
Ingredients
1 tbsp olive oil
1 lb shrimp large, peeled, deveined
1/4 tsp salt
1/4 tsp red pepper flakes
1 tbsp olive oil
8 oz. white mushrooms sliced
1/4 tsp salt
1/2 c. basil pesto
1/2 c. chicken broth
8 ounces spiral pasta
chopped fresh basil
How to make Pesto Shrimp Mushroom Pasta
Step 1: On medium-high, heat a large skillet. Add the olive oil to the skillet once hot, then add the shrimp and season with 1/4 each salt and red pepper flakes. Cook the shrimp turning midway for about 3 minutes until pink and cooked through. Remove the cooked shrimp from the skillet when done.
Step 2: In the now-empty skillet, add another tbsp olive oil. Add the mushrooms and season with 1/4 tsp salt. Cook for about a minute or two while stirring until the mushrooms have released most of the liquid, reduced in volume, and soft. Return the cooked shrimp to the skillet with the mushrooms. Add half cup basil pesto and half cup chicken broth. Mix and continue to cook over medium heat. When done, remove from the heat.
Step 3: Following the package directions, cook the pasta. Drain when done and add to the shrimp. Before serving, add the chopped fresh basil. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories 519 | Calories from Fat 189 | Fat 21g 32% | Saturated Fat 3g 19% | Cholesterol 288mg 96% | Sodium 1577mg 69% | Potassium 420mg 12% | Carbohydrates 46g 15% | Fiber 2g 8% | Sugar 3g 3% | Protein 33g 66% | Vitamin A 660IU 13% | Vitamin C 7.9mg 10% | Calcium 226mg 23% | Iron 3.7mg 21%
Ingredients
- 1 tbsp olive oil
- 1 lb shrimp large, peeled, deveined
- 1/4 tsp salt
- 1/4 tsp red pepper flakes
- 1 tbsp olive oil
- 8 oz. white mushrooms sliced
- 1/4 tsp salt
- 1/2 c. basil pesto
- 1/2 c. chicken broth
- 8 ounces spiral pasta
- chopped fresh basil
Instructions
Step 1: On medium-high, heat a large skillet. Add the olive oil to the skillet once hot, then add the shrimp and season with 1/4 each salt and red pepper flakes. Cook the shrimp turning midway for about 3 minutes until pink and cooked through. Remove the cooked shrimp from the skillet when done.
Step 2: In the now-empty skillet, add another tbsp olive oil. Add the mushrooms and season with 1/4 tsp salt. Cook for about a minute or two while stirring until the mushrooms have released most of the liquid, reduced in volume, and soft. Return the cooked shrimp to the skillet with the mushrooms. Add half cup basil pesto and half cup chicken broth. Mix and continue to cook over medium heat. When done, remove from the heat.
Step 3: Following the package directions, cook the pasta. Drain when done and add to the shrimp. Before serving, add the chopped fresh basil. Enjoy!
