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–+ servings
Pesto Shrimp Mushroom Pasta

Pesto Shrimp Mushroom Pasta: A Creamy Summer Delight

This Creamy Pesto Shrimp Mushroom Pasta combines shrimp, mushrooms, and basil pesto for a quick summer meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Spiral Pasta Substituting with gluten-free pasta is an option.
For the Creations
  • 1 lb Large Shrimp Peeled and deveined.
  • 8 oz Mushrooms (White, sliced) Can switch to cremini or shiitake.
For the Sauce
  • 1 cup Basil Pesto Homemade or store-bought.
  • 1 cup Chicken Broth Substitute with vegetable broth for vegetarian.
  • 2 tablespoon Olive Oil Avocado oil is a flavorful alternative.
  • 1 teaspoon Salt Adjust to taste.
  • ½ teaspoon Red Pepper Flakes Omit for a milder taste.
For Garnishing
  • ¼ cup Fresh Basil (chopped) Mix in any favorite fresh herbs.

Equipment

  • large skillet
  • pot

Method
 

Step-by-Step Instructions for Pesto Shrimp Mushroom Pasta
  1. Heat 2 tablespoons of olive oil over medium-high heat for 1-2 minutes.
  2. Add shrimp to the skillet, season lightly with salt and red pepper flakes, and sauté for about 3 minutes until pink.
  3. In the same skillet, add sliced mushrooms, sprinkle with salt, and cook for 1-2 minutes until softened.
  4. Return the shrimp to the skillet, add basil pesto and chicken broth, stir gently, and cook for another 2-3 minutes.
  5. Cook spiral pasta in salted boiling water for 8-10 minutes until al dente; drain and reserve some pasta water.
  6. Add drained pasta to the skillet, gently toss with shrimp and mushroom mixture, and add reserved pasta water if needed.
  7. Garnish with fresh chopped basil before serving warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 225mgSodium: 800mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze portions for up to 3 months.

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