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When I'm hungry for something that feels a little fancy but super quick, I always reach for pesto shrimp with mushrooms. The herby, fresh pesto gives the shrimp and mushrooms this awesome punch that never lets me down.
The first time I tossed this together I was in a hurry to make a decent dinner for friends using what I had. It turned out so good I started making it all the time! Everyone raves about the fresh pop of flavor.
Tasty Ingredients
- Chicken broth: keeps things nice and saucy, and you can control salt by grabbing the low-sodium option
- Basil pesto: brings a creamy, herby coat to it all—store brand works, but homemade is awesome
- Fresh basil: sprinkle on at the end for a green lift and more pesto vibes
- Garlic: a fresh mince gives you all that big flavor
- White mushrooms: soak up all the good stuff—just pick ones that are firm and don't have those brown spots
- Red pepper flakes: toss a bit for warmth, then adjust to get the heat you want
- Salt: makes everything shine, so don’t skip it
- Shrimp: big, peeled, and deveined keeps you moving—fresh or thawed both work
- Olive oil: adds a little rich flavor and gets things sizzling, go with extra-virgin if you can
Simple Steps
- Finish It Off:
- Right before digging in, scatter chopped basil over everything for color and a fresh kick
- Put It All Together:
- Add the shrimp back with those mushrooms, then spoon in pesto and broth. Mix until coated and only heat until warmed through. Turn off the burner
- Sauté Mushrooms and Garlic:
- Drop in more olive oil, garlic, and mushroom slices next. Sprinkle salt lightly. Stir now and then. Let them shrink and turn golden
- Sear the Shrimp:
- Lined up in one layer, shrimp get salt and pepper flakes on top. Sizzle for about three minutes, flip once. You want them pink, not raw. Scoop out and hold to the side
- Get Your Skillet Hot:
- Put your biggest pan over medium-high until you feel real heat above it. Pour in olive oil so it covers the surface
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Stuff to Know
- No gluten and fits low-carb lifestyles
- Packed with protein so you stay satisfied
- Looks fancy but is super easy-going so it’s hard to mess up
I always throw extra basil on because it freshens the whole dish. My family laughs at how much green ends up on my plate but I honestly can’t get enough.
Keeping Leftovers
Store leftovers in a covered container in the fridge for two days max. Heat it gently so your shrimp don't get rubbery. I wouldn’t freeze this—it changes the mushrooms and dries out the shrimp.
Swap Options
If you want something different, try spinach pesto or sundried tomato pesto. Got a shrimp allergy? Cubed chicken breast or tofu can totally work in its place.
How to Serve
Try it over cauliflower rice or zucchini noodles for a lighter meal. If you’re after something hearty, throw it on crunchy sourdough. A crisp salad with lemony dressing works great alongside too.
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Background Vibes
This dish mixes speedy cooking, American style, with Italian flavors. While you’d usually see pesto with noodles, on seafood it’s delicious, too. My grandma was all about using the freshest basil, and I know she’d love how much it shines here.
Frequently Asked Questions
- → Can I use frozen shrimp?
Yep! Just let frozen shrimp thaw and dry them off with a towel so they don't add too much water to the pan.
- → Which mushrooms work best?
If you’ve got white mushrooms, they’re great. Cremini or baby bellas work awesome with pesto and shrimp, too.
- → Is store-bought pesto suitable?
Totally fine to grab pesto from the store—it saves time. If you make it at home, the flavor’s usually brighter and fresher.
- → How can I serve this dish?
Try it on spiralized zucchini, with steamed veggies, or a quick green salad to keep things light and low carb.
- → Can I make it ahead?
This meal shines when it’s just made, but leftovers warm up nicely in a pan over low heat the next day.