If you love pesto you’re really going to love these pesto shrimp with mushrooms. There’s no skimping on the wonderful basil flavors here. Perfectly cooked shrimp, sauteed mushrooms and a hint of garlic all served over pasta (or rice, your call!) make for a great dish indeed. This was a departure for us from our usually creamy, or fried or grilled shrimp dishes. I am not always keen on pesto, but this helped make a believer out of me.
I wouldn’t hesitate to use a bit more red pepper flake the next time I make this dish. And I’d probably add more garlic too. But keep in mind, I’m a little shy when it comes to pesto. You might actually want to just add more pesto and ignore my ideas. It’s not always a bad idea to ignore my suggestions!
Pesto Shrimp with Mushrooms
- 2 tablespoons olive oil divided
- 1 pound shrimp peeled, deveined
- 1/2 teaspoon kosher salt divided
- 1/4 teaspoon dried red pepper flake
- 8 ounces white mushrooms sliced
- 3 cloves garlic minced
- 1/2 cup basil pesto
- 1/2 cup chicken broth
- 1 tablespoon fresh basil chopped, for garnish (optional)
- cooked pasta or rice for serving, if desired
- Heat 1 tablespoon of oil over medium-high heat in a large skillet.
- Season the shrimp with 1/4 teaspoon of salt and all of the red pepper flake. Add to skillet and cook 3 minutes, flipping once, until pink and cooked. Remove to a plate.
- Add remaining oil to the skillet. Add the mushrooms and season with remaining salt. Cook 2-3 minutes or until the mushrooms just start to soften.
- Add the garlic, stir and cook another minute.
- Stir in the shrimp, pesto and broth. Stir and heat thoroughly but not for very long as you don't want to overcook the shrimp.
- Serve over rice or paste garnished with chopped fresh basil, if desired.
Nutritional values are approximate.