Tag: pesto shrimp

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. Sautéed mushrooms and a hint of garlic all served over pasta 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.

It’s Ok To Ignore My Suggestions

I wouldn’t hesitate to use a bit more red pepper flake the next time I make this pesto shrimp with mushrooms 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! Just ask my wife!

I like to use my good ole trusty Dutch oven to make these shrimp and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue

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4 from 1 vote

Pesto Shrimp with Mushrooms

I wouldn't hesitate to use a bit more red pepper flake the next time I make this dish.

Course Main

Cuisine American

Keyword mushroom, pasta, shrimp

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Calories 96kcal

Author Inspired by a recipe from Julia’s Album

Ingredients

• 2 tablespoons olive oil divided
• 1 pound shrimp peeled, deveined
• ½ teaspoon kosher salt divided
• ¼ teaspoon dried red pepper flake
• 8 ounces white mushrooms sliced
• 3 cloves garlic minced
• ½ cup pesto
• ½ cup chicken broth
• 1 tablespoon fresh basil chopped, for garnish (optional)
• rice cooked, for serving, if desired. Cooked pasta is great too.

Instructions

• 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.
• Add 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.

Notes

You can use any kind of mushrooms you like.

Nutrition

Calories: 96kcal | Carbohydrates: 4g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 505mg | Potassium: 134mg | Fiber: 1g | Sugar: 2g | Vitamin A: 470IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

Nutritional values are approximate.

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