Dive into a deliciously creamy and vibrant Pesto Shrimp Mushroom Pasta, where succulent shrimp meets earthy mushrooms, all enveloped in a rich basil pesto sauce. This dish combines the ease of weeknight cooking with gourmet flavors, making it a must-try for any pasta lover.
Every time I make this Pesto Shrimp Mushroom Pasta, it’s like a celebration in our household. My husband, a true seafood enthusiast, lights up at the sight of the perfectly cooked shrimp nestled in the pasta. Our little family has come to cherish this recipe, often requesting it for special occasions or simply as a comforting weekend meal. It’s become a beloved staple, reminding us of the joy that a well-cooked meal can bring.
Why This Pesto Shrimp Mushroom Pasta?
- Flavor Explosion: The combination of shrimp, mushrooms, and basil pesto creates a symphony of flavors that’s both refreshing and savory.
- Quick and Easy: Perfect for busy weeknights, this dish comes together in under 30 minutes without compromising on taste.
- Healthy and Nutritious: Packed with protein from the shrimp and nutrients from the fresh basil, this pasta is both wholesome and satisfying.
- Versatile: This recipe is adaptable to various diets and preferences. Swap out ingredients as needed to make it your own!
Ingredients:
- For the Shrimp:
- 1 tbsp olive oil (15 ml)
- 1 lb large shrimp, peeled and deveined (450 g)
- ¼ tsp salt
- ¼ tsp red pepper flakes
- For the Mushrooms:
- 1 tbsp olive oil (15 ml)
- 8 oz white mushrooms, sliced (225 g)
- ¼ tsp salt
- For the Sauce:
- ½ cup basil pesto (120 ml)
- ½ cup chicken broth (120 ml)
- For the Pasta:
- 8 oz spiral pasta (225 g)
- Fresh basil, chopped (for garnish)
Directions:
- Cook the Shrimp: Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil, ensuring it coats the skillet evenly. Add the shrimp, seasoning with ¼ teaspoon salt and ¼ teaspoon red pepper flakes. Cook for about 3 minutes, turning once, until the shrimp are pink and fully cooked. Remove the shrimp from the skillet and set aside.
- Sauté the Mushrooms: In the same skillet, add another tablespoon of olive oil. Add the sliced mushrooms, seasoning with ¼ teaspoon salt. Cook, stirring occasionally, until the mushrooms release their liquid, reduce in volume, and become tender, about 2 minutes.
- Combine and Make the Sauce: Return the cooked shrimp to the skillet with the mushrooms. Add the basil pesto and chicken broth. Stir well over medium heat to combine all the ingredients. Once well mixed, remove from heat.
- Prepare the Pasta: Cook the spiral pasta according to the package instructions. Drain the pasta and add it to the skillet with the shrimp and mushroom sauce. Toss well to coat the pasta evenly with the sauce.
- Serve: Garnish with freshly chopped basil and serve hot.
Notes:
- Substitutions: You can substitute the shrimp with chicken or tofu for a different protein. For a vegetarian version, use vegetable broth instead of chicken broth.
- Pasta Varieties: Feel free to use any pasta shape you prefer, such as fettuccine, penne, or farfalle.
- Homemade Pesto: For an extra special touch, make your own basil pesto from scratch using fresh basil, pine nuts, Parmesan cheese, garlic, and olive oil. Check out a quick 20-minute recipe for homemade pesto.
- Spice Level: Adjust the red pepper flakes to your taste if you prefer more or less heat in your dish.
