Pesto Shrimp with Mushrooms (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil
02 -
1 pound shrimp, peeled, deveined
03 -
¼ teaspoon salt
04 -
¼ teaspoon red pepper flakes
05 -
1 tablespoon olive oil
06 -
8 ounces white mushrooms, sliced
07 -
3 cloves garlic, minced
08 -
½ cup basil pesto
09 -
½ cup chicken broth
10 -
1 tablespoon fresh basil, chopped
# Instructions:
01 -
Heat a large skillet on medium-high heat until hot. Add olive oil and allow it to run smoothly without sizzling. Add shrimp, season with salt and red pepper flakes, and cook for about 3 minutes, turning once midway, until the shrimp is pink and fully cooked through. Remove shrimp from the skillet.
02 -
Add another tablespoon of olive oil to the emptied skillet. Add sliced mushrooms and minced garlic. Season mushrooms with salt to taste and cook, stirring occasionally, until the mushrooms release their liquid, reduce in volume, and soften, about 1-2 minutes.
03 -
Add the cooked shrimp back to the skillet. Stir in the basil pesto and chicken broth. Mix thoroughly over medium heat to combine all flavors. Remove from heat once evenly mixed.
04 -
When ready to serve, top with freshly chopped basil for garnish.
# Notes:
01 -
Use high-quality basil pesto for the best flavor.
02 -
This dish pairs well with zucchini noodles or a salad for a low-carb option.