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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.