Description
A quick and easy pesto shrimp pasta recipe combining tender shrimp, sautéed mushrooms, and flavorful basil pesto for a delicious weeknight dinner that’s ready in under 30 minutes.
Ingredients
Scale
Pasta and Protein
- 1 lb orecchiette pasta (or any pasta of choice)
- 1 lb shrimp, peeled and deveined
Vegetables
- 8 ounces small white mushrooms, sliced
- 2 cloves garlic, minced
Liquids and Flavorings
- 1/2 cup basil pesto
- 1/4 cup white wine
- 1/4 cup chicken broth
- 1 tablespoon lemon juice
- 1 teaspoon fresh thyme leaves
- 1 tablespoon extra virgin olive oil
- Salt and pepper, to taste
- Red chili pepper flakes, as desired
Instructions
- Cook Pasta: Cook the pasta to al dente according to the package instructions. Drain the pasta and set it aside while you prepare the rest of the dish.
- Sauté Mushrooms: Heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for about 5 minutes until they are softened and lightly browned.
- Cook Shrimp: Add the peeled and deveined shrimp to the skillet with the mushrooms. Stir frequently and cook for 2 minutes until the shrimp begin to turn pink and are mostly cooked through.
- Deglaze with Wine: Pour the white wine into the skillet, scraping the bottom to lift any browned bits. This adds a rich flavor to the sauce.
- Add Sauce Ingredients: Stir in the basil pesto, fresh thyme leaves, chicken broth, and lemon juice. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1 minute to meld the flavors.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet and gently toss to coat the noodles in the sauce. If the pasta has cooled, keep the skillet over low heat just until everything is warmed through, then remove from heat.
- Season and Serve: Season the pasta with salt, pepper, and red chili pepper flakes to your taste. Serve immediately while hot and enjoy your flavorful pesto shrimp pasta.
Notes
- Use any pasta shape you prefer or have on hand; orecchiette works great but penne or fusilli are good alternatives.
- For a vegetarian version, omit the shrimp and add more mushrooms or grilled vegetables.
- If you don’t have white wine, you can substitute with extra chicken broth or a splash of white grape juice.
- Fresh basil pesto can be replaced with store-bought pesto for convenience.
- Adjust the amount of red chili flakes to control the spiciness according to your preference.
- For a richer flavor, add a sprinkle of freshly grated Parmesan cheese when serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing and Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 140 mg
Keywords: pesto shrimp pasta, quick shrimp pasta, easy pesto pasta, Italian shrimp recipe, weeknight dinner
