Description
Pesto Shrimp Mushroom Pasta bursting with flavors of succulent shrimp, earthy mushrooms, and aromatic pesto. Quick, comforting, and crowd-pleasing!
Ingredients
Scale
- 12 oz (340g) linguine or fettuccine pasta
- 1 lb (450g) medium shrimp, peeled and deveined
- 8 oz (225g) cremini or button mushrooms, sliced
- 3/4 cup (180ml) prepared basil pesto (homemade or store-bought)
- 3 tablespoons (45ml) extra virgin olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup (120ml) reserved pasta water
- 1/4 cup (25g) freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh basil leaves, torn, for garnish
Instructions
- Step 1: Prepare the pasta Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook until al dente according to package instructions, usually 8-10 minutes. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta but don’t rinse it – that starch will help the pesto sauce adhere beautifully.
- Step 2: Cook the mushrooms While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer and let them cook undisturbed for 3-4 minutes until they develop a golden-brown crust. Season with salt and pepper, then stir and continue cooking for another 2 minutes until tender. Transfer to a plate and set aside.
- Step 3: Sauté the shrimp In the same skillet, add the remaining tablespoon of olive oil. Pat your shrimp dry with paper towels, then add them to the hot pan along with minced garlic and red pepper flakes if using. Cook for 2 minutes per side until the shrimp turn pink and opaque. Be careful not to overcook them – they should be just done as they’ll continue cooking slightly when combined with the hot pasta.
- Step 4: Combine everything Return the cooked mushrooms to the skillet with the shrimp. Add the drained pasta and pesto to the skillet. Gently toss everything together, gradually adding splashes of the reserved pasta water as needed to create a silky sauce that coats every strand. The starchy water helps the pesto adhere to the pasta while creating a luxurious texture.
- Step 5: Finish and serve Remove from heat and add the lemon juice and Parmesan cheese, tossing to incorporate. Taste and adjust seasoning with salt and pepper as needed. Divide your Pesto Shrimp Mushroom Pasta among warmed plates, garnish with torn basil leaves and additional Parmesan if desired. Serve immediately while hot for the best flavor and texture experience.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate (approximately 1/4 of the recipe)
- Calories: 580 calories
- Sugar: 3 grams
- Sodium: 810 mg
- Fat: 32 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 21 grams
- Trans Fat: 0 grams
- Carbohydrates: 44 grams
- Fiber: 3 grams
- Protein: 31 grams
- Cholesterol: 235 mg