Pesto Shrimp with Mushrooms

This pesto shrimp with mushrooms transforms simple ingredients into a restaurant-worthy meal in just 15 minutes. The combination of tender shrimp and earthy mushrooms bathed in vibrant basil pesto creates a dish that feels special enough for guests but easy enough for weeknights.

I discovered this recipe when trying to impress my partner with something special midweek without spending hours in the kitchen. The combination was so successful that it's become our go-to "fancy" dinner when we want something that feels indulgent without the fuss.

Ingredients

• 1 tablespoon olive oil: for cooking the shrimp with the perfect sear
• 1 pound shrimp: peeled and deveined; look for wild caught when possible for best flavor
• 1/4 teaspoon salt: enhances the natural sweetness of the shrimp
• 1/4 teaspoon red pepper flakes: adds a gentle warmth without overwhelming heat
• 1 tablespoon olive oil: for sautéing the mushrooms
• 8 ounces white mushrooms: sliced; choose firm ones with tight closed caps
• 3 cloves garlic: minced; fresh is essential for bright flavor
• 1/2 cup basil pesto: homemade provides the best flavor, but quality store-bought works well
• 1/2 cup chicken broth: creates a silky sauce that coats every bite
• 1 tablespoon fresh basil: chopped; adds a pop of color and fresh flavor at the end

Step-by-Step Instructions

Sear the Shrimp:

Heat a large skillet over medium high heat until thoroughly hot. Add the olive oil and wait until it flows easily across the pan without sizzling. Add the shrimp in a single layer and season with salt and red pepper flakes. Cook for about 3 minutes total turning once midway through cooking until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.

Sauté the Mushrooms:

In the same skillet add another tablespoon of olive oil. Add the sliced mushrooms and minced garlic spreading them in an even layer. Season with a pinch of salt. Cook while stirring occasionally until the mushrooms release their liquid shrink in volume and become tender about 2 minutes. The garlic should become fragrant without browning.

Create the Sauce:

Return the cooked shrimp to the skillet with the mushrooms. Add the basil pesto and chicken broth stirring to combine everything thoroughly. Allow the mixture to simmer gently for about 1 minute just enough to warm everything through and allow the flavors to meld. Remove from heat to prevent overcooking the shrimp.

Finish and Serve:

Sprinkle the fresh chopped basil over the dish just before serving. This adds a burst of color and fresh flavor that elevates the entire dish. Serve immediately while hot.

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The fresh basil garnish might seem like a small detail but it transforms this dish with brightness. I discovered this when I had an abundance of basil growing in my garden one summer. The contrast between the cooked pesto and fresh herbs creates layers of flavor that make this simple dish extraordinary.

Serving Suggestions

This versatile dish pairs beautifully with so many sides. For a low carb option serve over zucchini noodles or cauliflower rice which will soak up the delicious sauce. If carbs arent a concern pasta particularly angel hair or linguine makes an excellent base. For a complete meal add a simple green salad with lemon vinaigrette or steamed asparagus dressed with a touch of lemon and butter.

Make Ahead and Storage

While this dish is best enjoyed fresh you can prep components ahead to make dinner assembly lightning fast. Clean and devein shrimp up to 24 hours in advance and store covered in the refrigerator. Slice mushrooms and mince garlic earlier in the day and refrigerate separately. The finished dish can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium low heat adding a splash of chicken broth if needed to refresh the sauce.

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Simple Variations

This recipe serves as a perfect template for creative variations. Try using different mushroom varieties like cremini or shiitake for deeper earthy flavors. Substitute sun dried tomato pesto for a tangy twist or add a handful of cherry tomatoes during the final minute of cooking for bursts of sweetness. For a richer dish stir in 2 tablespoons of heavy cream at the end or sprinkle with freshly grated parmesan cheese before serving.

Frequently Asked Questions

→ Can I use frozen shrimp for this dish?

Yes, frozen shrimp can be used. Just make sure to thaw them completely and pat them dry before cooking for the best texture.

→ What type of mushrooms work best?

White mushrooms are great for this dish, but you can also use cremini or baby bella mushrooms for a slightly richer flavor.

→ Can I substitute chicken broth?

Yes, you can substitute chicken broth with vegetable stock or even water for a lighter option, though broth adds more flavor.

→ How can I make this dairy-free?

Most pesto sauces contain cheese, so opt for a dairy-free pesto or make your own at home without cheese.

→ What can I serve alongside this dish?

This dish pairs well with pasta, rice, or crusty bread to soak up the delicious sauce.

→ Can I make this ahead of time?

While it’s best served fresh, you can prepare it ahead and store in the fridge for up to 2 days. Reheat gently to maintain the flavor and texture.