There’s something magical about the combination of tender shrimp, earthy mushrooms, and vibrant pesto that creates an unforgettable dining experience. This Pesto Shrimp with Mushrooms recipe brings together these complementary flavors in a dish that feels both sophisticated and comforting.
Perfect for weeknight dinners yet elegant enough for entertaining, this 45-minute recipe transforms simple ingredients into a restaurant-worthy meal. The succulent shrimp cook quickly while absorbing the herbaceous notes of the pesto, and the mushrooms add a wonderful depth that makes every bite satisfying.
Why You’ll Love This
- Quick preparation time – ready in just 45 minutes from start to finish
- Impressive presentation with minimal effort – looks like you spent hours in the kitchen
- Naturally gluten-free and low-carb, making it perfect for various dietary needs
- Versatile enough to serve with pasta, rice, or crusty bread for a complete meal
- Leftovers taste even better the next day as flavors continue to develop
Ingredients
- 1 tablespoon olive oil
- 1 pound shrimp, peeled, deveined
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- 1 tablespoon olive oil
- 8 ounces white mushrooms, sliced
- 3 cloves garlic, minced
- ½ cup basil pesto
- ½ cup chicken broth
- 1 tablespoon fresh basil, chopped
Instructions
- Heat a large skillet on medium-high heat until hot. Add olive oil and ensure it runs smoothly without sizzling. Add shrimp to the skillet, season with salt and red pepper flakes, and cook for about 3 minutes, turning once midway, until the shrimp is pink and cooked through. Remove shrimp from the skillet.
- In the same skillet, add another tablespoon of olive oil. Add sliced mushrooms and minced garlic. Season mushrooms with salt to taste. Cook, stirring occasionally, until mushrooms release liquid, reduce in volume, and soften, about 1-2 minutes.
- Add the cooked shrimp back to the skillet. Stir in basil pesto and chicken broth. Mix on medium heat until fully combined. Remove from heat.
- When ready to serve, top the dish with chopped fresh basil.
Tips & Variations
- For a creamier version, stir in 2-3 tablespoons of heavy cream along with the pesto.
- Try different mushroom varieties like portobello, shiitake, or oyster mushrooms for unique flavor profiles.
- Make it dairy-free by using a vegan pesto and omitting the Parmesan cheese.
- Add cherry tomatoes during the last minute of cooking for a pop of color and acidity.
- For extra texture, include toasted pine nuts as a final garnish.
- If you prefer spicier food, increase the red pepper flakes or add a dash of hot sauce.
Serving Suggestions
This versatile dish pairs beautifully with so many sides. Serve over al dente linguine or fettuccine for a classic pasta dinner, or keep it low-carb with zucchini noodles or cauliflower rice. For a simple yet elegant presentation, offer crusty bread on the side to soak up the flavorful sauce.
A crisp green salad dressed with lemon vinaigrette makes the perfect accompaniment, balancing the richness of the dish with fresh, bright flavors.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Shrimp cook very quickly – they’re done when they turn pink and opaque. Overcooking will make them tough.
- For best results, bring shrimp to room temperature before cooking.
- Homemade pesto will elevate this dish, but quality store-bought works perfectly well for busy weeknights.
FAQs
Can I use frozen shrimp?
Yes! Thaw frozen shrimp completely in the refrigerator overnight or under cold running water, then pat dry before cooking.
How can I tell when the shrimp are cooked perfectly?
Shrimp are done when they turn pink, opaque, and curl into a loose “C” shape. If they curl into a tight “O” shape, they’re overcooked.
Can I make this dish ahead of time?
While best served fresh, you can prepare the mushrooms ahead of time and quickly finish the dish with shrimp and pesto just before serving.
What can I substitute for pesto if I don’t have any?
You can make a quick herb sauce with 2 tablespoons olive oil, 1 tablespoon lemon juice, and 2 tablespoons each of chopped fresh basil and parsley.
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