Pesto Shrimp Mushroom Pasta
Pesto Shrimp Mushroom Pasta features large shrimp and spiral pasta smothered in a delicious basil pesto sauce, perfect for a summer dinner.
Equipment
- Skillet
Ingredients
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled, deveined
- 0.25 teaspoon salt
- 0.25 teaspoon red pepper flakes
- 1 tablespoon olive oil
- 8 ounces white mushrooms, sliced
- 0.25 teaspoon salt
- 0.5 cup basil pesto
- 0.5 cup chicken broth
- 8 ounces spiral pasta
- chopped fresh basil
Instructions
- Heat a large skillet on medium-high heat until hot. Add olive oil - it should run without sizzling.
- Add shrimp, season shrimp with ¼ teaspoon salt and ¼ teaspoon red pepper flakes, cook for about 3 minutes, turning once, until shrimp is pink and cooked through. Remove shrimp from the skillet.
- Add another tablespoon of olive oil to the same, now empty, skillet.
- Add sliced mushrooms. Season mushrooms with ¼ teaspoon salt. Cook, stirring until mushrooms release liquid and reduce in volume and get soft, for about a minute or two.
- Add back the cooked shrimp.
- Add ½ cup basil pesto and ½ cup chicken broth. On medium heat, mix everything to combine. Remove from heat.
- Cook pasta according to package instructions. Drain.
- Add to the shrimp with sauce.
- Top with chopped fresh basil.
Notes
Use large, uncooked shrimp for the best flavor and presentation.
Nutrition
Serving: 1servingCalories: 519kcalCarbohydrates: 46gProtein: 33gFat: 21gSaturated Fat: 3gCholesterol: 288mgSodium: 1577mgPotassium: 420mgFiber: 2gSugar: 3gVitamin A: 660IUVitamin C: 7.9mgCalcium: 226mgIron: 3.7mg
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