Description
This creamy and flavorful Pesto Shrimp Mushroom Pasta is a quick and easy meal perfect for weeknights. Juicy shrimp, earthy mushrooms, and al dente pasta are tossed in a rich pesto sauce that comes together in under 30 minutes. It’s a crowd-pleaser that’s sure to satisfy your cravings for comfort food.
Ingredients
Units
Scale
- For the Pasta:
- 12 oz (340 g) pasta (spaghetti, fettuccine, or penne)
- 2 tbsp olive oil
- For the Sauce:
- 1 lb (450 g) shrimp, peeled and deveined
- 8 oz (225 g) mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) basil pesto (store-bought or homemade)
- 1/4 cup (60 ml) grated Parmesan cheese
- Salt and pepper, to taste
- Optional: red pepper flakes, for garnish
- For Garnish:
- Fresh basil leaves
- Extra grated 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. Drain and set aside, reserving ½ cup of pasta water. - Sauté the Shrimp:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes on each side until pink and cooked through. Remove shrimp from the skillet and set aside. - Cook the Mushrooms:
In the same skillet, add the remaining olive oil. Sauté the mushrooms until tender and golden brown, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant. - Make the Sauce:
Lower the heat to medium-low. Stir in the heavy cream and basil pesto. Let it simmer gently for 2-3 minutes. Add the Parmesan cheese and stir until melted and combined. - Combine Everything:
Return the cooked shrimp to the skillet and toss to coat. Add the cooked pasta and a splash of reserved pasta water to loosen the sauce if needed. Toss until everything is well combined. - Serve:
Divide the pasta into bowls. Garnish with fresh basil, extra Parmesan cheese, and a sprinkle of red pepper flakes if desired. Serve warm.
Notes
- Substitute heavy cream with half-and-half for a lighter sauce.
- Feel free to use other proteins like chicken or scallops.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.