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Pesto Shrimp Mushroom Pasta

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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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://ukfinda.com/pesto-shrimp-mushroom-pasta/