Pesto Shrimp Mushrooms (Print Version)
# Ingredients:
→ Seafood
01 -
450 g shrimp, shells off and cleaned
→ Oils
02 -
2 tablespoons olive oil, use in two parts
→ Seasonings
03 -
0.25 teaspoon salt, and extra if you need more
04 -
0.25 teaspoon crushed red pepper flakes
→ Vegetables
05 -
225 g white mushrooms, cut up
06 -
3 garlic cloves, finely chopped
→ Sauces & Liquids
07 -
120 ml basil pesto sauce
08 -
120 ml chicken broth
→ Herbs
09 -
1 tablespoon fresh basil leaves, chopped up
# Instructions:
01 -
Right before you eat, sprinkle your dish with the chopped basil and dig in.
02 -
Put the shrimp back in the pan. Pour in the chicken broth and scoop in the pesto. Keep things moving in the pan over a medium flame until everything's stirred together, then turn off the heat.
03 -
Toss in the last half of the olive oil to the same pan. Drop in your garlic and mushrooms. Shake a bit of salt in. Let the mushrooms get soft, shrink down, and let out some juice—stir for maybe 1–2 minutes.
04 -
Warm up a big skillet using medium-high heat. Add half the oil, swirl it to cover the bottom. Throw in the cleaned shrimp, hit them with salt and the pepper flakes, and let them cook for about 3 minutes. Flip them over partway through. When they're nice and pink, put them on a plate and keep 'em handy.
# Notes:
01 -
You’ll get the best taste if you go with fresh or really good pesto, homemade if you’ve got basil growing.