Pesto Shrimp Mushroom Pasta

Pesto Shrimp Mushroom Pasta is a rich and satisfying dish that combines tender shrimp, earthy mushrooms, and al dente pasta tossed in a vibrant pesto sauce. Bursting with fresh flavors, this easy-to-make recipe is perfect for a quick weeknight dinner or an elegant meal to impress guests.

Why You’ll Love This Recipe

  • Quick and easy: Ready in just 30 minutes for a stress-free meal.
  • Bursting with flavor: Fresh pesto, juicy shrimp, and savory mushrooms make a delicious combination.
  • Versatile: Works with any type of pasta and allows for ingredient swaps.
  • Restaurant-quality: Feels fancy but is easy enough to make at home.
  • Customizable: Adjust the ingredients or add extras to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 8 ounces pasta (spaghetti, fettuccine, or penne)
  • 1 pound shrimp (peeled and deveined)
  • 8 ounces mushrooms (sliced)
  • 2 tablespoons olive oil
  • 2 garlic cloves (minced)
  • ½ cup pesto sauce (store-bought or homemade)
  • ¼ cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh basil leaves (optional, for garnish)

Directions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
  2. Sauté the mushrooms: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes until golden and tender. Remove from the skillet and set aside.
  3. Cook the shrimp: In the same skillet, add the remaining olive oil. Season the shrimp with salt and pepper, then cook for 2-3 minutes per side, or until pink and opaque. Remove and set aside.
  4. Prepare the sauce: Lower the heat and add the minced garlic to the skillet. Sauté for 30 seconds until fragrant. Stir in the pesto sauce, adding a splash of reserved pasta water to thin if needed.
  5. Combine ingredients: Return the cooked pasta, mushrooms, and shrimp to the skillet. Toss until everything is evenly coated in the pesto sauce. Sprinkle with Parmesan cheese and toss again.
  6. Serve: Plate the pasta and garnish with fresh basil leaves or additional Parmesan cheese if desired. Serve warm.

Servings and Timing

  • Servings: 4
  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes

Variations

  • Creamy twist: Add a splash of heavy cream to the pesto sauce for a richer texture.
  • Spicy version: Sprinkle red pepper flakes into the sauce for a bit of heat.
  • Gluten-free option: Use gluten-free pasta to accommodate dietary needs.
  • Protein alternatives: Replace shrimp with chicken, scallops, or tofu.
  • Vegetarian: Skip the shrimp and add more mushrooms or roasted vegetables like zucchini or bell peppers.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce. Avoid overcooking the shrimp.
  • Freezing: Not recommended due to the shrimp and pesto, which can lose texture and flavor when frozen.

FAQs

Can I use frozen shrimp?

Yes, just thaw the shrimp completely and pat them dry before cooking.

What type of pesto is best?

Homemade pesto provides the freshest flavor, but high-quality store-bought pesto works just as well.

Can I make this dish dairy-free?

Yes, use a dairy-free pesto and skip the Parmesan cheese or substitute it with a vegan alternative.

How do I prevent overcooking the shrimp?

Cook shrimp just until they turn pink and opaque, then remove them from the skillet to avoid overcooking.

What pasta works best with this recipe?

Spaghetti, fettuccine, penne, or linguine pair beautifully with the sauce.

Can I add vegetables to this dish?

Absolutely! Spinach, cherry tomatoes, or asparagus make excellent additions.

What can I use instead of mushrooms?

Try zucchini, eggplant, or broccoli for a different texture and flavor.

Can I prepare this dish ahead of time?

You can cook the pasta, shrimp, and mushrooms ahead of time, but assemble and toss with the sauce just before serving for the best flavor and texture.

Is pesto high in calories?

Traditional pesto can be calorie-dense due to the olive oil and Parmesan, but you can use a lighter version made with less oil or nuts.

What’s the best way to garnish this dish?

Top with extra Parmesan cheese, fresh basil leaves, or a squeeze of lemon for brightness.

Conclusion

Pesto Shrimp Mushroom Pasta is a flavorful and satisfying dish that’s quick and easy to make. With its vibrant pesto sauce, tender shrimp, and earthy mushrooms, this pasta recipe is sure to become a favorite in your household. Try it for your next meal and enjoy a restaurant-quality dish right at home!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pesto Shrimp Mushroom Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian-American

Description

This Pesto Shrimp Mushroom Pasta is a quick and flavorful dish featuring succulent shrimp, earthy mushrooms, and pasta coated in a creamy pesto sauce. It’s perfect for a weeknight dinner or a special occasion when you want a meal that feels indulgent yet easy to prepare.


Ingredients

Units Scale
For the Pasta:
  • 8 oz (225g) pasta (linguine, spaghetti, or penne)
  • 1/2 tsp salt (for boiling water)
For the Shrimp:
  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
For the Mushrooms:
  • 1 tbsp olive oil
  • 8 oz (225g) cremini or button mushrooms, sliced
  • 2 cloves garlic, minced
For the Sauce:
  • 1/2 cup (120ml) heavy cream or half-and-half
  • 1/3 cup (80ml) pesto (store-bought or homemade)
  • 1/4 cup (25g) grated Parmesan cheese
  • 1/4 tsp red pepper flakes (optional)
For Garnish:
  • 2 tbsp fresh basil, chopped
  • Extra Parmesan cheese

Instructions

  1. Cook the Pasta:
    • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
  2. Cook the Shrimp:
    • Season the shrimp with smoked paprika, salt, and pepper. Heat 1 tbsp olive oil in a large skillet over medium heat. Cook shrimp for 2–3 minutes per side until pink and opaque. Remove and set aside.
  3. Sauté the Mushrooms:
    • In the same skillet, heat another 1 tbsp olive oil over medium heat. Add the mushrooms and sauté for 5–6 minutes until golden and tender. Stir in the garlic and cook for 1 minute until fragrant.
  4. Make the Sauce:
    • Reduce heat to low and stir in the heavy cream, pesto, and Parmesan cheese. Add red pepper flakes if desired. Simmer for 2–3 minutes, stirring, until the sauce thickens slightly.
  5. Combine Everything:
    • Add the cooked pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, stir in a bit of the reserved pasta water. Add the shrimp back to the skillet and toss gently to combine.
  6. Serve:
    • Divide the pasta among plates, garnish with fresh basil and extra Parmesan cheese, and serve immediately.

Notes

  • Use gluten-free pasta if needed, or substitute zucchini noodles for a low-carb option.
  • For extra veggies, add baby spinach or cherry tomatoes to the skillet along with the mushrooms.
  • Store leftovers in the refrigerator for up to 2 days and reheat gently on the stovetop.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star