Pesto Shrimp with Mushrooms – sautéed shrimp with mushrooms and pesto.
This easy, spicy pesto shrimp recipe has lots of flavors thanks to the ingredient list: pesto, garlic, red pepper flakes, and fresh basil. It’s gluten-free and low carb.
If you want to know how to make the best sautéed, garlic shrimp with lots of flavors – this dish is for you! And, it’s so easy!
Pesto Shrimp with Mushrooms
This easy, spicy pesto shrimp recipe has lots of flavors thanks to the ingredient list: pesto, garlic, red pepper flakes, fresh basil. It’s gluten-free and low carb.
Ingredients
- 1 tablespoon olive oil
- 1 pound shrimp, peeled, deveined
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- 1 tablespoon olive oil
- 8 ounces white mushrooms, sliced
- 3 cloves garlic, minced
- ¼ teaspoon salt
- ½ cup basil pesto
- ½ cup chicken broth
- 1 tablespoon fresh basil, chopped
Instructions
- Heat a large skillet on medium-high heat until hot. Add olive oil – it should run without sizzling. Add shrimp, season shrimp with ¼ teaspoon salt and ¼ teaspoon red pepper flakes, and cook for about 3 minutes, turning once midway, until shrimp is pink and cooked through. Remove shrimp from the skillet.
- Add another tablespoon of olive oil to the same, now empty, skillet. Add sliced mushrooms. Add minced garlic. Season mushrooms with ¼ teaspoon salt. Cook, stirring, until mushrooms release liquid and reduce in volume and get soft, for about a minute or two. Add back the cooked shrimp. Add ½ cup basil pesto and ½ cup chicken broth. On medium heat, mix everything to combine. Remove from heat.
- When ready to serve, top the shrimp with chopped fresh basil.