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Pesto Shrimp with Mushrooms
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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
Cook Time 15 minutes
Servings 6
Calories 96kcal

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.
  • 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.

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