Pesto Shrimp with Mushrooms
I wouldn't hesitate to use a bit more red pepper flake the next time I make this dish.
Servings 6
Calories 96kcal
Equipment
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 pasta 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