Pesto Shrimp with Mushrooms

This luxurious pesto shrimp with mushrooms dish has become my weeknight secret weapon when I want to impress without spending hours in the kitchen. The combination of savory pesto, tender shrimp, and earthy mushrooms creates a restaurant-quality meal in just 30 minutes.

I first made this dish when unexpected dinner guests arrived, and I needed something quick but impressive. Now it's requested at nearly every family gathering, especially by my seafood-loving brother who claims it's better than any restaurant version.

Ingredients

• 1 tablespoon olive oil: for cooking the shrimp. Quality olive oil makes a difference in the final flavor profile
• 1 pound shrimp: peeled and deveined. Look for fresh sustainable shrimp when possible
• ¼ teaspoon salt: to enhance the natural sweetness of the shrimp
• ¼ teaspoon red pepper flakes: for a pleasant kick. Adjust according to your spice preference
• 1 tablespoon olive oil: for sautéing the mushrooms
• 8 ounces white mushrooms: sliced. Choose firm mushrooms with no dark spots
• 3 cloves garlic: minced. Fresh garlic provides incomparable flavor
• ½ cup basil pesto: Store bought works perfectly, but homemade elevates the dish
• ½ cup chicken broth: to create a silky sauce. Low sodium allows better flavor control
• 1 tablespoon fresh basil: chopped for a bright finish and visual appeal

Step-by-Step Instructions

Heat the Skillet:

Heat a large skillet on medium high heat until properly hot. Add olive oil which should flow freely across the pan without sizzling, indicating perfect temperature. This prevents the shrimp from sticking and ensures proper searing.

Cook the Shrimp:

Add the pound of shrimp to the hot oil, seasoning with salt and red pepper flakes. Cook for approximately 3 minutes, turning once halfway through cooking time. Watch for the shrimp to turn pink and opaque, indicating they are perfectly cooked through. Remove the shrimp from the skillet and set aside to prevent overcooking.

Sauté the Mushrooms:

Add another tablespoon of olive oil to the same empty skillet. Add the sliced mushrooms and minced garlic, seasoning with salt to taste. Cook while stirring frequently until the mushrooms release their liquid, shrink in volume, and become tender. This takes about one to two minutes and builds a foundation of flavor for the sauce.

Combine the Sauce:

Return the cooked shrimp to the skillet with the mushrooms. Add the basil pesto and chicken broth. On medium heat, gently stir everything together to create a cohesive sauce. The pesto will blend with the chicken broth to form a silky coating for the shrimp and mushrooms. Remove from heat once combined to preserve the fresh flavors.

Garnish and Serve:

When ready to serve, top the pesto shrimp with freshly chopped basil. This adds a bright, aromatic finish to the dish and enhances the visual presentation.

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The fresh basil garnish is truly the crowning touch for this dish. I once served it without the final sprinkle of basil when my herb garden was bare, and while still delicious, it lacked that bright pop of flavor that makes this dish truly memorable. My daughter now helps me maintain our basil plant specifically for this recipe.

Make Ahead and Storage

This pesto shrimp dish is best enjoyed immediately after cooking, but leftovers can be stored in an airtight container in the refrigerator for up to two days. The flavors actually develop nicely overnight, making next day leftovers particularly flavorful. When reheating, do so gently over low heat just until warmed through to prevent the shrimp from becoming tough or rubbery. Add a splash of chicken broth if needed to refresh the sauce.

Customize Your Dish

While this recipe is perfect as written, there are several ways to make it your own. For a creamier sauce, stir in a tablespoon of heavy cream at the end of cooking. Need to feed a crowd? Double the recipe and serve over pasta for a heartier meal. Vegetable additions like cherry tomatoes, spinach, or roasted red peppers complement the flavors beautifully and add nutritional value. You can also switch up the protein using chicken or scallops if shrimp isn't available.

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Serving Suggestions

This versatile dish works beautifully on its own for a light meal or can be paired with sides for a more substantial dinner. Serve over cauliflower rice for a completely low carb meal, or with crusty bread to soak up the delicious sauce. A simple side salad with lemon vinaigrette provides a refreshing contrast to the rich flavors. For wine pairing, a crisp Pinot Grigio or light Sauvignon Blanc complements the seafood and herbaceous pesto perfectly.

The Secret to Perfect Shrimp

The most crucial element of this dish is properly cooking the shrimp. Overcooked shrimp become tough and rubbery, while undercooked shrimp have an unpleasant texture. Watch for visual cues rather than strictly adhering to cooking times. Perfectly cooked shrimp form a C shape, turn pink throughout with no gray spots, and are opaque rather than translucent. Removing them from the heat source just as they finish cooking prevents carryover cooking from ruining their tender texture.

Frequently Asked Questions

→ Can I use a different type of mushroom?

Yes, you can use cremini, portobello, or shiitake mushrooms as substitutes for white mushrooms. Adjust cooking times slightly based on the variety.

→ What can I use instead of basil pesto?

If you don't have basil pesto, you can use spinach pesto, sun-dried tomato pesto, or even a homemade herb sauce for a similar flavor profile.

→ Is this dish suitable for special diets?

Yes, this dish is gluten-free and low-carb, making it a great choice for those following specific dietary preferences.

→ Can I make this dish ahead of time?

While best served fresh, you can cook the shrimp and mushrooms ahead of time, reserving the sauce and reheating gently when ready to serve.

→ What is the best way to serve this dish?

This dish pairs beautifully with steamed vegetables, zucchini noodles, or a simple side of rice or pasta for a more hearty option.